Serves
8 servings
Ingredients
4 medium garlic cloves, peeled
2 tablespoons chopped sage
2 tablespoons chopped rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
2 tablespoon olive oil
1 (4 pound ) pork shoulder, boneless
1-1/2 cups sour cream
2 tablespoons lime juice
1 tablespoon lime zest
Kosher salt and freshly ground black pepper
8 6-inch flour tortillas
1 avocado, pitted and sliced
Procedure
Preheat an oven to 450 degrees and position an oven rack in the center.
In a medium bowl, combine the garlic, herbs, salt and pepper. Using a silicone pastry brush, coat the outside of the shoulder with oil and then rub the spice mixture all over.
Place the pork onto a rack over a roasting pan, fat side up, and transfer to the oven to bake for 5 minutes.
Decrease the oven temperature to 325 degrees and continue to roast until an instant read thermometer inserted into the center registers 185 degrees, about 3-1/2 to 4 hours.
To prepare crema: While the pork is cooking in the oven, prepare the crema. In a medium bowl, use a whisk to combine the sour cream, juice and zest. Taste and adjust seasoning with salt and pepper.
Remove the pork from the oven, tent with foil to keep warm and allow to rest for 15 minutes.
To serve: Shred the pork and transfer to warm dinner plates. Serve immediately with warm tortillas, avocado and lime crema on the side.
