add all rub ingredients to a small bowl and whisk together with a wire whisk or a fork until combined
remove pork roast from the package, rinse and pat dry
cover the roast completely with a little olive oil (or yellow mustard if you are smoking)
sprinkle the rub mixture all over the pork roast until completely covered.
add the pork to the sous vide bag and seal (if using sous vide. If not, skip this step)
add the pork to the sous vide water bath at 167F or slow cooker on high or smoker
cook sous vide for 24 hours (or slow cooker for 6 hours, or smoker for 10-18 depending on temp).
test pork for pulling ability at the time listed above. If the pork is still not pulling properly, leave under the heat for another hour.
remove pork (in as many whole sections as possible) and sear in a hot skillet on all sides if you desire a layer of crust on the outside (I do)
pull pork apart completely and put in a bowl or serving dish
while pork is cooking, dice the tomatoes and mango and add to a bowl
finely chop the onion (or shallots) and add to the bowl
add the salt, pepper, and lime juice and stir until combined
taste the salsa but remember to leave some for the tacos!
place 1-3 shells on a plate
place the pulled pork in the middle
add the guac to the side or on top
top with the fresh mango salsa
garnish with fresh chopped parsley or cilantro
squeeze a fresh lime slice over top
I didn’t talk about the other methods of cooking the pork like smoking, slow cooker, and pressure cooker. I can if you wish, just comment or email me. I have done all of the above but the pressure cooker only once.
remember again to leave some salsa for the tacos. I know I mentioned this already but the salsa really is that good.