Ingredients
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks
- 1 medium onion, peeled and quartered
- 4 cloves garlic, smashed
- 1 cup chicken stock
- 1 small can tomato puree
- 1 tablespoons honey
- 1 orange, halved and juiced
- 1 lime, halved and juiced
- 1 package corn tortillas, warmed
- Chopped cilantro, for garnish
- Sour cream, for garnish
- Zesty Slaw, recipe follows
Directions
Preheat the oven to 325 degrees F.
Mix the oregano, chipotle powder, cumin, salt and pepper together in a small bowl.
Season the cubed pork chunks with the spice mixture and put into a large Dutch oven. Add the onion, garlic, chicken stock, the tomato puree, honey, orange and lime juice, and the juiced orange and lime halves. Stir together with a wooden spoon. Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and 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. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and add to a bowl. Drizzle the reduced cooking liquid into the pork and toss. Serve with tortillas, cilantro, sour cream and Zesty Slaw.
Zesty Slaw:
- 4 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 tablespoon sugar
- 1 head napa cabbage, shredded
- 1/4 cup fresh cilantro leaves
- 4 tablespoons freshly sliced green onions
- 1 carrot, peeled and shredded
- Salt and freshly ground black pepper
Whisk the rice wine vinegar, lime juice, canola oil, and sugar together in a small bowl.
Add the cabbage, cilantro, green onions, and carrot to a large serving bowl and combine. Drizzle with the dressing and toss to coat. Season with salt and pepper, to taste, and serve.
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By Chef #858940
Guilford, CT
on March 06, 2013
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This was VERY easy. I started it on the stove at 5:30 and it was ready to eat at 7:30. I might add half the amount of honey, and fresh cilantro at the end is good. I did not make the slaw but served it with refried beans and guacamole and the corn tortillas, open face.
By amyvcohen
on February 26, 2012
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This should really have 5 stars. It is awesome!! The pork is phenomenal on its own. So tasty and the sauce really thickens up and is perfect. However, the star here is the coleslaw with the cilantro in it. Like others, I left out the orange and lime rinds while cooking. However, I doubled the recipe and just didn't have enough room in the pot. I also used plain white coleslaw cabbage in a bag in place of the napa cabbage and carrot. I'm too lazy and it's SO much cheaper. Either way, this was so fantastic and made for some great leftovers.
By mizblaqueness
Stockton, CA
on November 13, 2011
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I have made these tacos a couple of times. The first time i did everything as it was. The other times i reduced the fruits just like the other reviews. I used the regualer chili powder, couldnt find the other. I am not very big on tomato flavor so i put more broth less puree. However i would have to say the Neelys are wonderful. They may not always use things i like but they stir you in the right direction. I adore this couple. They are a big influence on my cooking style
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