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Recipe courtesy of The Neelys

Show: Down Home with the Neelys

Episode: La Vida Memphis

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Total:: 2 hr 15 min
Prep:: 20 min
Cook:: 1 hr 55 min

Yield:: 8 servings

Level:: Easy

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

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

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:

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.

My Private Notes

Name: Pat's Pulled Pork Tacos
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H55M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 8 servings
Cuisine: american
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; 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