Pork Butt Pulled Pork Tacos with Mushroom Sauté

Ingredients

• 2 lbs Smithfield Fresh Pork Butt Roast
• 8 oz Baby Bella Mushrooms, sliced
• 4 slices Park Street Deli Bacon, chopped
• 2 packages Chef's Choice Premium Ramen
• 1 cup water or broth
• 2 tbsp olive oil
• Salt, pepper, and cumin to taste
• Corn tortillas (from pantry or store)

Steps

1. Preheat oven to 325°F. Season pork butt generously with salt, pepper, and cumin.
2. Heat 1 tbsp olive oil in a large Dutch oven or roasting pan over medium-high heat. Sear pork on all sides until browned, about 2 minutes per side.
3. Add 1 cup water, cover tightly with foil, and roast for 3 hours until meat shreds easily with a fork.
4. While pork cooks, cook ramen according to package directions (about 3 minutes). Drain and set aside.
5. In a skillet, cook bacon over medium heat until crispy (5 minutes). Remove bacon, add mushrooms to bacon fat, and sauté until golden (6 minutes). Return bacon to pan.
6. Shred pork with two forks. Serve in warm tortillas topped with mushroom-bacon mixture and ramen noodles on the side.
7. Drizzle with pan juices if desired.