We made these pork tacos last weekend and I am finally sharing the recipe with you which we found in the Food Network magazine. We like tacos in this house (who doesn’t, really?). But lately we’ve been making more traditional tacos because my husband loves meats cooked low and slow and/or braised and I am most willing to try meats cooked in this way when it’s wrapped in a tortilla with yummy toppings. We’re a match made in taco heaven, I tell ya!
Anyway, this was one of the simplest and tastiest tacos we’ve made to date. All we did was braise the pork, make the pickled red onions, add a few strips of shredded cabbage and served. No extra toppings and these tacos were totally YUM. You really should make these immediately. 😉
Braise your pork in juice of 2 limes, 1 orange, 1C water, 1/2C oil with spices (5 cloves garlic, 5 sprigs thyme, and 2 bay leaves). Bring to a simmer, then cover, reduce heat to low, and cook for one hour.
Take lid off and cook for another 1 hour, 15 minutes. Then, increase heat to medium and cook another 35 minutes or so until all the liquid is gone.
Once the liquid has evaporated, turn the heat on high so the pork starts to fry. Cook for 10 minutes or so until the pork is golden brown and slightly crispy….so good!
For the pickled red onions combine thinly sliced onions with 1C cider vinegar, 1/2C Water, 2Tbs sugar, 2 bay leaves, 1Tsp each coriander, mustard and cumin seeds, 1/2 Tsp dried oregano, and 1/4 Tsp salt in a saucepan. Boil for 2 minutes and let cool before serving.
I’m telling you – the crunch of the pork with the pickled red onions is so good. Enjoy!