BRAISED PORK TACOS
Braising pork makes the meat pull-apart tender, which is exactly what you want for a taco filling. Braise this pork in a sweet and spicy vinegar solution then use it to stuff tacos along with cheese, guacamole and our Patio Pico de Gallo.
Yield: Serves 8.
July 02, 2019
BRAISED PORK TACOS
Ingredients
- 1/2 cup fresh lemon juice
- 1/2 cup orange juice
- 1/2 cup pure white vinegar
- 6 cloves garlic, chopped
- 1 jalapeno pepper, halved, seeded and chopped
- 1 tsp ground allspice
- 1 tsp freshly ground pepper
- 1/4 tsp ground cloves
- 2 lb (1 kg) boneless pork shoulder roast, cut into 2 inch cubes
- 1/4 tsp salt
- 2 tbsp canola oil
- 3 cups chicken broth
- 8 flour tortillas (8 inch)
- Shredded Monterey Jack cheese*
- Guacamole with Cilantro*
- Patio Pico de Gallo*
Directions
- Preheat oven to 325°F.
- Place lemon juice, orange juice, vinegar, garlic, jalapeno, allspice, pepper and cloves in a blender; blend until combined. Set lemon juice mixture aside.
- Sprinkle pork with salt. Heat oil in a non-reactive ovenproof Dutch oven over medium-high heat. Add pork and brown on all sides. Add lemon juice mixture and broth; stir to combine. Bring to a boil. Remove from heat.
- Bake, covered, for 2 hours or until pork is fork tender. Transfer pork to a cutting board, reserving broth mixture. When cool enough to handle, use two forks to shred pork. Transfer pork to a serving dish and cover with foil; set aside.
- To prepare sauce, pour broth mixture into a small non-reactive saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until broth mixture is reduced by half, about 10 minutes.
- Place shredded pork over one side of each tortilla, dividing equally. Top pork with sauce, cheese, Guacamole with Cilantro and Patio Pico de Gallo. Fold tortillas in half.
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Nutritional analysis per taco:
604 calories, 38 g fat, 34.3 g protein, 28.3 g carbohydrate, 1.7 g fibre, 1036 mg sodium
*Ingredient not included in nutritional analysis.
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Tip:
Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.