Citrus-Braised Pork Tacos

Name: Citrus-Braised Pork Tacos
Total time: 180 min
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; 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

www.americastestkitchen.com

These tacos contain a rich filling inspired by cochinita pibil, a popular Mexican dish from the Yucatán Peninsula that features incredibly tender slow-roasted pork.

Keywords

Mexican
Pork
Latin America & Caribbean
Vegetables
Fruits & Vegetables
Meat
Main Courses

View full recipe on www.americastestkitchen.com

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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
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