Braised Pork Tacos

Courtesy of the Cookbook: Week in a Day, with Rachel Ray

Ingredients: 

  • 1 (4-5lb) boneless pork shoulder (pork butt)
  • Salt &  Pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons extra virgin olive oil
  • 2 onions cut into wedges, root end attached
  • 4 large cloves garlic, smashed
  • 1 1/2 teaspoons chopped oregano leaves
  • 1 fresh red chile, thinly sliced
  • 2 fresh bay leaves
  • 1 (12 oz bottle) mexican beer
  • 2 cups chicken stock
  • Juice of 4 oranges (about 2 cups)
  • 1 chipotle chile in adobo, seeded and finely chopped, plus 1 tablespoon adobo sauce
  • Juice of 2 limes
  • 16 flour or corn tortillas
  • 1 cup drained pickled jalapeno slices
  • 1/4 head red cabbage shredded
  • 1 cup crumbled queso fresco or 2 cups shredded Monterey Jack cheese

Directions:

  • Preheat the oven to 325 F.
  • Season the pork generously with salt and pepper and let sit at room temperature for 30 minutes
  • Pat the pork dry with a paper towel.  IN a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over high heat.  Put the pork in the pot and evenly brown the meat all over, 10-12 minutes.  Transfer the pork to a plate.
  • Turn the heat down to medium-high and add the EVOO to the Dutch oven.  Add the onions, garlic, oregano, red chile, bay leaves, and salt and pepper and cook for 7-8 minutes.  De-glaze with the beer.  Stir in the chicken stock and orange juice.
  • Return the pork to the pot (the liquid should come about two-thirds of the way up the meat) and bring to a simmer.  Cover and put the pork in the oven.  Cook until the meat is very tender, 2 1/2 to 3 hours, turning the meat halfway through cooking.
  • Transfer the pork to a cutting board and tent with foil to keep warm.  When cool enough to handle, pull the meat apart with 2 forks.  Set aside one-third of the shredded pork for the Pork Ragu (see other recipe)
  • Simmer the braising liquid over medium heat until reduced by half.  Remove the bay leaves.  Add the chipotle, adobo sauce, and lime juice.  Stir in the shredded pork.
  • When ready to serve, char the tortillas over an open flame and keep warm in a tortilla warmer or covered with a towel.
  • To serve, put the pork on a platter and garnish with pickled red onions (optional) and pickled jalapeno slices.  Serve with the shredded cabbage, crumbled cheese, and charred tortillas for wrapping.

Yield:  4 Servings plus enough leftover pork to make Pork Ragu!

April 1st, 2014