Recipe Category: Mexican
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Ingredients
Servings : 20 tacos
Spice Mix
- 1 – 2 tbsp chipotle powder
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1 tsp All Spice
- 1 tsp coriander powder
- 2 tsp onion powder or garlic powder OR 1 tsp of each
- 1 tsp salt and pepper , each
Pork
- 1 – 2 tbsp olive oil
- 3 lb / 1.5kg boneless pork cut into 4 pieces
- 5 garlic cloves, minced
- 1 onion , diced (yellow, brown or white)
- 3/4 cup (185 ml) orange juice
- 2 tbsp lime juice
- 14 oz / 400g can crushed tomatoes
- 2 cups (500 ml) beef or chicken broth/stock
- 1/2 cup (125ml) water
- salt and pepper
- 20 small tortillas
To Serve
- avocado slices
- pico de gallo
- shredded cheese
- sour cream
- lime wedges
- extra cilantro/coriander leaves
Method
- Combine the Spice Mix ingredients in a bowl
- Sprinkle 4 teaspoons over the pork and pat so it sticks
- Heat the olive oil in a large heavy based pot over high heat
- Add the pork and brown well on all sides
- Remove onto a plate and turn the stove down to medium
- Add the garlic and onion and cook for 3 minutes until soft
- Add the orange juice and lime juice, and scrape the bottom of the pot so the brown bits mix into the liquid
- Add tomato, stock, water and remaining spice mix
- Mix, then return pork into pot
- Put the lid on, bring to a simmer then turn the stove down so it is bubbling gently, not rapidly
- Cook for 2 hours, then remove lid and simmer for another 30 minutes until beef is tender enough to shred
- Remove the pork from sauce, shred with 2 forks
- Leave the sauce to simmer with the lid off for 10 to 15 minutes to reduce and thicken to your taste
- Adjust salt to taste
- Toss the pork back into the sauce reserving some Sauce for drizzling on tacos
- Transfer pork into large dish and serve
- To make up the tacos, serve the pulled pork with warmed small tortillas, avocado slices, Pico de Gallo, shredded cheese, sour cream, lime wedges and extra cilantro/coriander leaves
Full List of Mexican Recipes
Full List of Pork Recipes