Category: Main Courses
Difficulty: Easyish--Slow Cooker!
Healthy unless you are allergic to corn
Here in border-state California (pronounced CALEEFORNEEA) we are huge fans of Mexican food--like tacos. This is a new take on the taco. Everybody in my family loves it and says it's a Keeper. I only like it. That's because I don't just LOVE sweet pork--I prefer my men sweet and my carnitas spicy. But that's just silly me. This is spicy and sweet. So if you like things like sweet pulled pork--you will really like this! It's very easy--just throw it in the slow cooker and leave for the day! Makes a ton and keeps really well. I make a big pot and eat it for lunches for two all week. Found by my daughter on the BudgetBytes.com site. Adapted only very slightly. Yield: at least 12 tacos--maybe more.
4-5 lbs pork roast (shoulder or boston butt)
1 med. onion
12 oz. can frozen OJ concentrate
7 1/2 can chipoltle peppers in adobo sauce
1 T plus 1 t minced garlic
2 C water
2 whole bay leaves
1/4 C cider vinegar
1 1/2 t soy sauce
12 6" corn tortillas
1 med. red onion
1 med. avocado
1/2 bunch cilantro
Dice the onion and 1 T minced garlic and place it in the bottom of your slow cooker or greased 3-qt pot. Trim excess fat off the pork roast and cut it into 2-3" cubes. Place the pork cubes on top of the onion in the slow cooker. if you don't have a slow cooker--saute onion/garlic and pork together in the bottom of the pot until onion is limp. You can skip this step if you have a slow-cooker.
Throw half of the frozen OJ concentrate in the slow cooker or pot plus salt and 2-3 smaller chipotle peppers in about 2 t. of adobo sauce. Stir 2 C of warm water until the OJ concentrate is fully dissolved and mix everything together.There should be just enough to cover the pork chunks. Add a bit more water if needed. Add two bay leaves. Secure the lid and cook on High for at least 6 hours--up to 8 is fine. If you are making this in a pot--keep it on a low heat on a burner for at least 2 hours.
Pork should be easy to shred when done.
Prepare the tangy chipotle sauce for the meat: In a small saucepan combine the rest of the frozen orange juice concentrate with one chopped up chipotle pepper--1 t minced garlic...1/4 C cider vinegar and 1.5 t soy sauce. Whisk everything together and simmer over medium hear for about 10 minutes. Add the shredded pork and stir to coat.
Build your tacos by filling the tortillas with about a tablespoon of pork plus thinly sliced red onion and some avocado. Top with a spoonful of sour cream and cilantro and you got it! Add Pico de Gallo if you like it hot...