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Taco Tuesdays: Pork Shoulder Tacos

3 months ago

Spend your sunny days with a lovely al fresco food spread

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Pork Shoulder Tacos

FILLING:

1 tsp Ground cinnamon

1 tsp Ground cloves

2 tsp Cayenne pepper

2 tsp Chili powder

2 tsp Ground cumin powder

2 ½ Tbsps Salt

1 kilo Pork shoulder, cut into 2-inch cubes

½ cup Cooking oil

2 Red onions, sliced

1 cup Tequila

2 cups Chicken broth

2 cans Diced tomatoes

  1. Mix all dry spices in a bowl and toss cubed pork. Cover bowl with plastic wrap and refrigerate for at least an hour up to overnight.
  2. In a cast iron pot or other oven safe pot, heat cooking oil over medium high heat and sauté onions until soft.
  3. Put in pork cubes and brown on all sides, about ten minutes.
  4. Pour in tequila then scrape the brown bits from the bottom of the pan. Add chopped tomatoes and mix with the pork cubes.
  5. Pour in chicken broth, almost completely submerging the pork. Stir gently until mixture starts to boil. Cover the pot with a lid then put in a preheated 400°F oven to braise for 2 ½ hours or until the pork is for tender.
  6. When done let the meat cool slightly and begin shredding the meat using two forks. Keep warm.

GUACAMOLE:

3 Avocados, cut in half lengthwise and pitted

1 Red onion, finely chopped

*Juice from 1 lime (dayap)

1 tsp Salt

  1. Mash avocado and gently mix in with red onion, dayap juice, and salt until well incorporated. Refrigerate.

TACO FIXINGS:

*Flour tortillas, steamed or slightly grilled

1 cup Singkamas, cut into matchsticks

1 tub Sour cream

1 Red onion, finely chopped

*Guacamole

  *Chopped cilantro leaves

2 Limes (dayap), cut into wedges

ASSEMBLY

  1. To assemble, put 1-2 spoonfuls of pork on a tortilla. Add singkamas, onions, guacamole, and sour cream, then sprinkle with chopped cilantro and lemon juice. Eat either folded or rolled.
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