Recipe: Citrus-Braised Pork Tacos

I saw this recipe for a practical, at-home cochinita pibil on Cook’s Country and had to make it. Traditionally this meal is made by slow roasting a pig wrapped in banana leaves in a pit outdoors. Since most of us don’t have any of those things, the geniuses at Cook’s Country came up with a recipe that can actually be made by any home chef. All you need in the following ingredients and a dutch oven.

Recipe: Cook’s Country Citrus-Braised Pork Tacos (original recipe here (log in may be required so here’s another recipe link); Cook’s Country video segment on the recipe can be viewed here)
One 2.5-3 lb. boneless pork butt roast, cut into 1-inch pieces
2 tbsp. vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 tsp. cumin
1 tsp. oregano
1/2 tsp. allspice
1/2 tsp. cinnamon
1/3 cup tomato paste
1.5 cups water
1 cup orange juice (or 1/4 cup frozen OJ concentrate)
3 tbsp. distilled white vinegar
1.5 tbsp. Worcestershire sauce
5 bay leaves
Salt & pepper

Extras & Toppings:
Tortillas
Pickled onions
Pepper jack cheese
Pineapple
Limes
Sour cream
Salsa
Any other tacos topping you like!

Start by prepping all of the veggies and the meat.

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In your dutch oven heat the vegetable oil over medium-high heat. Add the onions and cook until they soften and start to turn brown. Next add the garlic and spices, and cook together for 2-3 minutes. Add the tomato paste and cook together for 4-5 minutes, until the tomato paste starts to brown and stick to the bottom of the pot.

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Add all of the liquids and the pork. Stir to thoroughly combine and bring to a boil. Once boiling, carefully place the whole dutch oven – uncovered – in a 300 degree oven for 2 hours, stirring every 30 minutes or so.

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When the pork is done, it will be perfectly browned and the sauce will be reduced by about half. You can shred up the pork with a potato masher or two forks. I like to leave in chunks though; it’s so tender, it’s going to fall apart no matter what.

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Prepare your tortillas and toppings! We like pepper jack cheese, pickled onions, pineapple, and lime on these tacos but you do you.

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Aren’t they pretty? Well the taste is unreal. One of my favorite recipes of all time, for sure. I can’t wait to make this again ASAP!

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Author: Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.

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