Pulled Pork Tacos with Habanero Salsa
An ancho-imbued version of Yucan-style slow-roasted pork that's intoxicatingly aromatic and, with apologies to tradition, slowly cooked in your oven rather than a freshly dug pit.
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Joe Yonan is the James Beard award-winning food and dining editor of the Washington Post. He’s also the author of Eat Your Vegetables and Serve Yourself. He previously worked as a food writer and travel editor at The Boston Globe. Born in Georgia and raised in West Texas, Yonan got the cooking bug from his Indiana-born mother, who let him shop for the family groceries starting at age 8 and indulged his demands to use her stand mixer. He lives in Washington, D.C. @joeyonan