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Shredded Pork Tacos
Nb persons: 8
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| Hands-On Time 40 minutes Total Time 150 minutes Ingredients 1 tablespoon canola oil 3 pounds pork shoulder or butt, trimmed and cut into 3-inch pieces 2 tablespoons dried oregano 1 tablespoon ground cumin kosher salt and black pepper 1 large yellow onion, chopped 4 cloves garlic, chopped ¼ to ½ teaspoon cayenne pepper 2 cups low-sodium chicken broth 16 6-inch corn tortillas sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving Directions Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the pork with the oregano, cumin, ¾ teaspoon salt, and ½ teaspoon black pepper. Add the pork to the Dutch oven and cook, turning, until brown on all sides, 6 to 8 minutes; transfer to a plate. Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion is softened, 3 to 5 minutes. Return the pork to the Dutch oven and add the broth. Bring to a simmer and cook, covered, stirring occasionally, until the pork is very tender and shreds easily, 1½ to 1¾ hours. Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the Dutch oven and stir into the cooking liquid. (Alternatively, the pork can be made in a slow cooker: Combine the pork, oregano, cumin, ¾ teaspoon salt, ½ teaspoon black pepper, onion, garlic, and cayenne in a 4- to 6-quart slow cooker. Add ½ cup broth and cook until very tender, on low for 7 to 8 hours or on high for 4 to 5 hours.) Twenty minutes before serving, heat oven to 350° F. Wrap the tortillas in foil and bake until warm, 12 to 15 minutes. Serve the pork with the tortillas, sour cream, salsa, radishes, cilantro, and lime wedges. Nutritional Information Per Serving Calories 466 | |
| 22 g | Fat |
| Sat Fat 7 g Cholesterol 134 mg Sodium 327 mg Protein 40 g Carbohydrate 27 g | |
| 2 g | Sugar |
Fiber 5 g
Iron 4 mg
Calcium 110 mg
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