Citrus-Braised Pork Tacos | America's Test Kitchen

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/3 cup tomato paste
• 1 1/2 cups water
• 1/4 cup frozen orange juice concentrate, thawed
• 3 tablespoons distilled white vinegar
• 1 1/2 tablespoons Worcestershire sauce
• 5 bay leaves
• Salt and pepper
• 1 (2 1/2- to 3-pound) boneless pork butt roast, trimmed and cut into 1-inch chunks
• 1 red onion, halved and sliced thin
• 1 cup distilled white vinegar
• 1/3 cup sugar
• 1/4 teaspoon Salt
• 1 cup water
• 1 carrot, peeled and chopped
• 1 vine-ripened tomato, cored and chopped
• 1/4 cup chopped onion
• 1/2 habanero chile
• 1 garlic clove, smashed and peeled
• 1 tablespoon distilled white vinegar
• 1 1/2 teaspoons lime juice, plus lime wedges for serving
• 18 (6-inch) corn tortillas