Braised Pork Tacos

Name: Braised Pork Tacos
Ingredients: 1 boneless pork shoulder (4-5 pounds); Salt; freshly ground black pepper; 2 tablespoons vegetable oil; 2 tablespoons extra virgin olive oil (EVOO); 2 onions, cut into wedges, root ends attached; 4 large cloves garlic, crushed; 1 1/2 teaspoons oregano leaves (half a palmful), chopped; 2 red chili peppers, thinly sliced, divided; 4 bay leaves, divided; 1 bottle Mexican beer (12 ounces); 2 cups chicken stock; 4 oranges, juiced (about 2 cups); 1 chipotle in adobo, seeded and finely chopped, plus 1 tablespoon of adobo sauce; 2 limes, juiced; 1 1/2 cups white wine vinegar or white balsamic vinegar; 1/2 cup sugar; 2 small red onions, thinly sliced; 1 cup sliced store-bought pickled jalapeño peppers or banana pepper rings, drained; 1/4 head red cabbage, shredded; 1 cup queso fresco, crumbled or 2 cups shredded Monterey Jack cheese; 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel

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Pre-heat the oven to 325°F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes. Pat the pork dry with a paper towel. Heat a large Dutch oven

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Ingredients

1 boneless pork shoulder (4-5 pounds)
Salt
freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons extra virgin olive oil (EVOO)
2 onions, cut into wedges, root ends attached
4 large cloves garlic, crushed
1 1/2 teaspoons oregano leaves (half a palmful), chopped
2 red chili peppers, thinly sliced, divided
4 bay leaves, divided
1 bottle Mexican beer (12 ounces)
2 cups chicken stock
4 oranges, juiced (about 2 cups)
1 chipotle in adobo, seeded and finely chopped, plus 1 tablespoon of adobo sauce
2 limes, juiced
1 1/2 cups white wine vinegar or white balsamic vinegar
1/2 cup sugar
2 small red onions, thinly sliced
1 cup sliced store-bought pickled jalapeño peppers or banana pepper rings, drained
1/4 head red cabbage, shredded
1 cup queso fresco, crumbled or 2 cups shredded Monterey Jack cheese
16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel