Make a DIY Taco Bar: Slow Roasted Chipotle Pork Recipe
Monday, August 30, 2010 at 11:31PM 
One of my favorite ways to entertain is to set up a DIY station or interactive bar. One of my favorites is a DIY Taco Bar. You can dress it down or make it upscale- that all depends on your budget and your crowd. My DIY taco bar with Slow Roasted Chipotle Pork or Tequila Lime Tuna for the filling is soooo good! Add our Pineapple Tomato Salsa for the perfect fresh topping. For the taco bar, set up a big basket of chips. Use two kinds if you can find them or get some from your favorite restaurant. Then add salsa, queso dip, guacamole, pico de gallo, sliced jalapenos, lettuce, and cheeses for the condiments. I like to warm the tortillas in a damp kitchen towel in the microwave. Or put them into the oven; wrap in foil with a damp paper towel inside to steam them slightly. If you can find corn tortillas or get them from a favorite restaurant, use those! I really prefer the taste and texture of the homemade corn tortillas.
Slow-Roasted Chipotle Pork
1 ½ tablespoons kosher salt
1 ½ tablespoons chipotle powder **
1 pork shoulder roast (Boston Butt) about 3-1/2 -4 pounds
2 dozen small corn tortillas***
2 limes, cut into wedges
1/4 cup minced fresh cilantro
In a small bowl, mix together kosher salt and chipotle powder and rub in into the pork, being sure to cover the entire surface of the meat with the mixture. Put the pork in heavy covered cooker, Dutch oven, or roasting pan and place the covered roaster in the oven, and turn the heat to 275 degrees. Cook until the port falls apart when you press it with the back of a fork—3-1/2 to 4 hours. Remove it from the oven and let it rest covered for 15 minutes.
Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft (or do them in the microwave). Wrap them in a towel and place in a basket. Transfer the pork to a large serving platter and use tongs or two forks to shred into chunks. Add the lime wedges to the platter, place the cilantro in a small serving bowl and serve immediately, with the warm tortillas on the side.
To fill the tortillas, double them up so they don’t tear apart; place one on top of another on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.
** McCormick brand chipotle powder is what I use. If you can’t find the powder, look for the whole dried chilies and grind them. If you can’t find that, use the canned chipotles in adobo sauce and puree them in a blender.
*** Get fresh, homemade tortillas at a favorite restaurant! Cheaper and better!
GET THE RECIPES FOR THIS PARTY