Work has been keeping me really busy lately. As is life, so I’ve been spending Sundays trying to cook as much as possible for the week. When I saw this recipe pop up on Sing for Your Supper, I knew I had to try it! They do look amazing don’t they?? Speaking of Amy’s blog, have you checked it out? Amy is a fellow Texan, and an opera singer & voice teacher. She has a fabulous blog with delicious eats. She won a contest recently and one of her cookie recipes appeared in the Fort Worth Star Telegram; I can’t wait to try them! Definitely pop over and check out her blog!
Anyway, back to the recipe. I knew we’d be able to get several meals out of this which makes it ideal for weeknights! It reheats really well and is packed with flavor! Top your tacos off however you like. We opted for lettuce, sliced avocado & homemade salsa (and sour cream for hubby). I definitely recommend some avocado or guacamole though, its particularly good with the pork! Check out the original recipe on Food Network if you’re looking for some slaw to go with the pulled pork!
Definitely give it a try! It won’t disappoint!
Pulled Pork Tacos
1 pork loin (~2 pounds), cut into 3-inch chunks
1 tsp dried oregano
1 tsp ancho chili powder
1 tsp cumin
1 small onion, peeled and quartered
3 large cloves garlic, minced
1 cup chicken broth or stock
1 Tbsp tomato paste
1 Tbsp honey
1 orange, halved and juiced
1 lime, halved and juiced
salt & pepper, to taste
1 package corn tortillas, warmed
Garnishes as desired
Preheat the oven to 325°F.
In a dutch oven, combine the spices (oregano, chili powder, cumin), pork, onion chicken broth/stock, tomato paste, honey, orange and lime juice. Stir. Over medium heat, bring mixture to a simmer. Cover dutch oven and transfer to oven. Cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes.
Remove the meat from the dutch oven to a cutting board. Put dutch oven on stove over medium heat, and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and return to dutch oven once liquid is reduced. Allow pork to soak up remaining liquid. Season with salt & pepper as desired. Serve with corn tortillas and garnish as desired.
Source: Adapted from The Neelys