Braised Pork Tacos
Here's a tasty Taco recipe for Taco Tuesday dinner!
Braised Pork Tacos
Ingredients
1 (4 to 5 pound) boneless pork shoulder
Scott's Santa Maria seasoning
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 cups chicken stock
4 oranges, juiced about 2 cups
1/2 jar Scott's Chipotle Marinade
2 limes, juiced
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 warm corn or flour tortillas
Directions
Preheat the oven to 325 degrees F. Season the pork generously with Scott's Snata Maria & let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil. Put the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to med-high. Add the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the Scott's Chipotle Marinade and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
To serve, put the chipotle pulled pork on a platter (garnish with pickled onions and pickled jalapeno slices if desired). Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
1 (4 to 5 pound) boneless pork shoulder
Scott's Santa Maria seasoning
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 cups chicken stock
4 oranges, juiced about 2 cups
1/2 jar Scott's Chipotle Marinade
2 limes, juiced
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 warm corn or flour tortillas
Directions
Preheat the oven to 325 degrees F. Season the pork generously with Scott's Snata Maria & let sit at room temperature for 30 minutes.
Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil. Put the pork in the pot and evenly brown the meat all over, about 10 to 12 minutes; remove the pork to a plate and reserve.
Turn heat down to med-high. Add the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
Simmer the braising liquid over medium heat until reduced by half. Add the Scott's Chipotle Marinade and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
To serve, put the chipotle pulled pork on a platter (garnish with pickled onions and pickled jalapeno slices if desired). Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
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