Mexican · Dinner
Slow Cooked Pork Tacos
Shredded pork shoulder braised low and slow with cumin, chili powder and orange, piled onto warm corn tortillas with black beans, queso fresco and pickled onion. A protein-boosted taco plate built around extra beans and cheese, finished with cilantro and a lime squeeze for brightness.
$4
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.4gProtein
24.8gFat
48.6gCarbs
7.2gSugar
9.8gFiber
1580mgSodium
146mgChol
8.9gSat Fat
1180mgPotassium
340mgCalcium
4.6mgIron
1.9mcgVitamin B12
22mgVitamin C
Goes well with
Mexican Lager (e.g. Modelo, Corona)
local
Agua Fresca de Jamaica
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim pork shoulder of excess fat and cut into 2-inch chunks. Mince garlic, slice onion, chop cilantro, and halve the red onion thin.
2
Sear
Heat olive oil in a small heavy pot over medium-high heat. Sear pork chunks 4–5 minutes per side until deeply browned on two faces.
3
Braise
Add garlic, sliced onion, orange juice, cumin, chili powder and chicken stock to pot. Cover, reduce heat to low, and braise 2–2.5 hours until pork shreds easily with a fork.
4
Finish
Lift pork onto a plate and shred with two forks. Return to pot and toss through reduced liquid over low heat 2 minutes.
5
Plate
Warm tortillas in a dry skillet over medium heat 20–30 seconds per side. Divide pork and beans between tortillas, top with queso fresco, pickled red onion and cilantro. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp chili-powder
- 11 onion
- 11 orange
- 2/3 cup170g black bean
- 3 oz86g queso fresco
- 44 small corn tortillas (12-inch)
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp salt
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp olive oil
- 22 lime wedge
