Shredded Pork Tacos
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tbsps
Vegetable Oil4 cloves
Garlic (chopped)1 cup
Pineapple Juice1 tsp
Salt1 cup
Olive Oil1 tbsp
Oregano (crumbled dried)Directions:
1
For the pulled pork: Heat the vegetable oil in a medium saucepan over medium-high heat
2
Add the onions and cook until translucent, about 4 minutes
3
Add the garlic and cook until fragrant and slightly softened, about 2 more minutes
4
Add the achiote paste and mix well to incorporate
5
Add the orange and pineapple juices and bring to a boil
6
Once it boils, turn the heat off and carefully transfer to a blender
7
Cool
8
Process the mixture until smooth, about 2 minutes
9
Set aside
10
Sprinkle the pork butt heavily with salt and pepper on all sides
11
Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out)
12
Scatter the pork butt on top of the oranges
13
Pour the achiote puree inside the slow cooker
14
Cover the slow cooker and turn on to high heat
15
Let it cook until the pork is tender and ready to shred, about 5 hours
16
Turn the slow cooker off and remove the oranges from the pot and discard
17
Let the pork cool slightly before shredding
18
Using two forks or with clean hands, shred the pork
19
Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve
20
For the pickled habaneros: Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl
21
Mix well to incorporate
22
Let stand at least 20 minutes
23
They can be made 1 day ahead
24
For the pickled red onions: Mix the lime juice, olive oil, oregano, salt and onions together in a medium bowl
25
Mix well to incorporate
26
Let stand for 30 minutes
27
They can be made 1 day ahead
28
Serve the pork in the warmed corn tortillas with pickled habaneros and red onions, shredded cabbage and crema