Shredded Pork Tacos

Name: Shredded Pork Tacos
Prep time: 6 h 50 min
Cook time: 6 h 50 min
Total time: 6 h 50 min
Yield: 10
Cuisine: American
Ingredients: 2 Tbsps achiote paste; 2 bay leaves; 5 habanero chiles, stemmed, seeded and finely chopped; 24 warmed corn tortillas; 4 cloves garlic, chopped; 2 limes, juiced; 158 milliliters freshly squeezed lime juice (about 5 limes); 10 servings Mexican crema; 59 milliliters olive oil; 1 Tbsp olive oil; 355 milliliters freshly squeezed orange juice, skins reserved (from 6 oranges); 1 Tbsp crumbled dried oregano; 1 teaspoon crumbled dried oregano; 79 milliliters pineapple juice; 1 kilograms pork butt, cut into 3-inch cubes; 10 servings Shredded red cabbage; 1 red onion, quartered and cut in 1-inch strips; 1 teaspoons salt; 1 teaspoon salt; 10 servings Salt and freshly ground black pepper; 2 Tbsps vegetable oil; 1 white onion, chopped

Shredded Pork Tacos might be just the main course you are searching for. One serving contains 445 calories, 26g of protein, and 20g of fat. This recipe serves 10. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free diet. If you have pork butt, orange juice, onion, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 6 hours and 50 minutes.

Instructions

Heat the vegetable oil in a medium saucepan over medium-high heat.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add the onions and cook until translucent, about 4 minutes.

Ingredients you will need

Onion

Add the garlic and cook until fragrant and slightly softened, about 2 more minutes.

Ingredients you will need

Garlic

Add the achiote paste and mix well to incorporate.

Ingredients you will need

Annatto Paste

Add the orange and pineapple juices and bring to a boil. Once it boils, turn the heat off and carefully transfer to a blender. Cool. Process the mixture until smooth, about 2 minutes. Set aside.

Ingredients you will need

Pineapple

Orange

Equipment you will use

Blender

Sprinkle the pork butt heavily with salt and pepper on all sides. Arrange the orange skins on the bottom of a 5 1/2- to 6-quart slow cooker, skin-side up (this adds more flavor to the pork and ensures the meat will not dry out). Scatter the pork butt on top of the oranges.

Ingredients you will need

Salt And Pepper

Boston Butt

Orange

Meat

Pork

Equipment you will use

Slow Cooker

Pour the achiote puree inside the slow cooker. Cover the slow cooker and turn on to high heat.

Ingredients you will need

Annatto

Equipment you will use

Slow Cooker

Let it cook until the pork is tender and ready to shred, about 5 hours.

Ingredients you will need

Pork

Turn the slow cooker off and remove the oranges from the pot and discard.

Ingredients you will need

Orange

Equipment you will use

Slow Cooker

Pot

Let the pork cool slightly before shredding. Using two forks or with clean hands, shred the pork. Return the shredded meat to the slow cooker filled with sauce and keep warm until ready to serve.

Ingredients you will need

Sauce

Meat

Pork

Equipment you will use

Slow Cooker

Mix the habanero chiles, lime juice, olive oil, oregano and salt together in a small bowl.

Ingredients you will need

Lime Juice