Braised Pork Tacos

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These were so good! I only used a 1 lb pork loin since I made this for just 2, and the portions were perfect. The onions were also a nice touch, just dont put too many on each taco, the vinegar can be a little overpowering. The longer you let the onions pickle with the peppers, the spicier it gets! I didnt have one when I made this, but I think adding an avocado would be perfection.

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My husband and I were in the mood for something different and delicious. This was so good! It was so flavorful and very easy to make. Since it was just the two of us, we had at least four meals from leftovers. The onions were fantastic and really worth making. Amazing!!!! You cannot go wrong.

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This was delicious!!!! I made this for a party and it was devoured by everyone. Sooooo good! I didn't have time to make the onions, but next time I make it (and I definitely will make it again I will give them a try. Great recipe!

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Oh my goodness! This was sooo good! My husband loves pork carnitas tacos and he said this was better than the local mexican restaurant that he really likes! Yes, I agree with Emessel! Make the onions! I only used a half of an onion for two of us and we had plenty. They add a sweet oniony taste to the tacos.

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Great recipe! Don't skip over making the pickled red onions, I almost did as I shy away from them in general but they were excellent with the red cabbage over this flavorful fall apart tender pork! I found my pantry missing the white wine vinegar so I used half white vinegar, half red wine vinegar and it turned out perfect! This is one of the best things I've wrapped in a tortilla, ever!! Though it's understandable why some would omit the red jalapenos, they gave a great flavor addition to both the pork and the pickeled red onions with out being too spicy.

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Very easy to make and it turned out amazing! I did replace the 2 chiles with chili powder, and it still had a great flavor. My guest was very impressed, and now I have a lot of leftovers to eat too.

My pork shoulder was 3.9 lbs and I cooked it for 2.5 hours, then turned off the oven and left it in the warm oven for a few hours until I was ready to start dinner later on. The meat easily fell apart, was juicy and still steaming.

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Incredible flavor! The only difference was I left out the red chiles due to my 10 yr old not being able to handle heat. Plus after browning, I put it in the crockpot & let it cook all day! WOW it smelled like heaven! If you use the crockpot, use only half the chicken stock as it will be too much with all the juices. Can't wait to make the Pork Ragu tonight! ps all members of the family took leftovers to school/work today! Thanks Rachel, I love these easy recipes that cover multiple nights!