Red Chile Pulled Pork Tacos

Name: Red Chile Pulled Pork Tacos
Ingredients: 1 cup fresh orange juice; 4 medium (2 ounces total) dried ancho chiles, stemmed, seeded and torn into large pieces; 4 garlic cloves garlic cloves, peeled and roughly chopped; 1 teaspoon oregano, preferably Mexican oregano; 1/2 teaspoon black pepper, preferably freshly ground; 1/4 teaspoon cumin, preferably freshly ground; 2 tablespoons vinegar (cider vinegar is common in Mexico); Salt; 2 tablespoons rich-tasting lard or vegetable oil; 12 warm corn or flour tortillas; About ¾ cup salsa (a bold one like Arbol Tomatillo Salsa is good here); About ¾ cup chopped white onion and cilantro

www.rickbayless.com

INGREDIENTS - 1 1/2 pounds boneless pork shoulder (usually sold as a pork shoulder roast, though you may find it called Boston butt or pork for stew if it’s

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

Share this recipe:

Cooking tools:

Blender
Pressure cooker
Slow cooker
Fine-mesh sieve
Chef's knife
Cutting board
Saucepan
Skillet
Stove
Fork
Spoon
Measuring cup
Measuring spoon

Ingredients

1 cup fresh orange juice
4 medium (2 ounces total) dried ancho chiles, stemmed, seeded and torn into large pieces
4 garlic cloves garlic cloves, peeled and roughly chopped
1 teaspoon oregano, preferably Mexican oregano
1/2 teaspoon black pepper, preferably freshly ground
1/4 teaspoon cumin, preferably freshly ground
2 tablespoons vinegar (cider vinegar is common in Mexico)
Salt
2 tablespoons rich-tasting lard or vegetable oil
12 warm corn or flour tortillas
About ¾ cup salsa (a bold one like Arbol Tomatillo Salsa is good here)
About ¾ cup chopped white onion and cilantro