Tacos Pulled pork and the Sun Oven are a match made in heaven.

Mexican Style Pulled Pork


1 (2-pound) boneless pork shoulder roast, trimmed of excess fat

2 onions, quartered

1/2 cup water

3 fresh jalapeño peppers, coarsely chopped

8 cloves garlic, minced

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper


Set Sun Oven out to preheat.

Cut the meat into 2 or 3 large pieces and place it in a large pot. Nestle the onion quarters around the meat. In a small bowl, combine the water,  jalapeño, garlic, coriander, cumin, oregano, salt, and pepper. Pour the mixture over the meat and onions. Cover and transfer the pot to the Sun Oven. Cook until the meat is fork tender, 3 to 4 hours. Transfer the meat to a cutting board. Discard the cooking liquid and solids. Use two forks to shred the meat. Use the shredded meat for tacos, burritos, and sandwiches. Serve with your favorite toppings – salsa, avocado, sour cream, shredded cabbage or cheese, etc.

Makes 8 servings.

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