Citrus Braised Pork Tacos

Makes 6

Pork butt roast is often labeled Boston butt in the supermarket. For a spicier sauce, add an extra habanero or two; if you are spice-averse, substitute less-spicy jalapenos for the habaneros.

INGREDIENTS

Pork:

2 TBL {28 g}

vegetable oil

{38 g} 1

onion, chopped fine

{9 g} 3

garlic cloves, minced

1 tsp {1.3 g}

ground cumin

1 tsp {1.5 g}

dried oregano

1/2 tsp {1.0 g}

ground allspice

1/2 tsp {1.2 g}

ground cinnamon

1/3 cup {50 g}

tomato paste

1 1/2 cup {355 g}

water

1/4 cup {62 g}

frozen orange juice concentrate, thawed

3 TBL {45 g}

distilled white vinegar

1 1/2 TBL {26 g}

Worcestershire sauce

bay leaves

Salt and pepper

2 1/2 - 3 pound {1135-1362 g}

boneless pork butt roast, trimmed and cut into 1-inch chunk

Pickled Red Onions:

{38 g} 1

red onion, halved and sliced thin

1 cup {240 g}

distilled white vinegar

1/3 cup {67 g}

sugar

1/4 tsp {1.5 g}

Salt

Habanero Sauce:

1 cup {237 g}

water

{72 g} 1

carrot, peeled and chopped

{182 g} 1

vine-ripened tomato, cored and chopped

1/4 cup {52 g}

chopped onion

1/2

habanero chile

{3 g} 1

garlic clove, smashed and peeled

Salt and pepper

1 TBL {15 g}

distilled white vinegar

1 1/2 tsp {7.7 g}

lime juice, plus lime wedges for serving

six-inch corn tortillas

INSTRUCTIONS

FOR THE PORK: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until lightly browned, 4 to 6 minutes.

Add garlic, cumin, oregano, allspice, and cinnamon and cook until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring constantly, until paste begins to darken, about 45 seconds. Stir in water, orange juice concentrate, 2 tablespoons vinegar, Worcestershire, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper, scraping up any browned bits.

Add pork and bring to boil. Transfer to oven, uncovered, and cook until pork is tender, about 2 hours, stirring once halfway through cooking.

FOR THE PICKLED RED ONIONS: Meanwhile, place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour over onions and cover loosely. Let onions cool completely, about 30 minutes. (Onions can be refrigerated for up to 1 week.)

FOR THE HABANERO SAUCE: Combine water, carrot, tomato, onion, habanero, garlic, and 1/2 teaspoon salt in now-empty saucepan. Bring to boil over medium heat and cook until carrot is tender, about 10 minutes. Remove from heat and let carrot mixture cool slightly, about 5 minutes. Transfer carrot mixture to blender, add vinegar and lime juice, and process until sauce is smooth, 1 to 2 minutes. Season with salt and pepper to taste; set aside. (Sauce can be refrigerated for up to 1 week.)

Transfer pot to stovetop; discard bay leaves. Using potato masher, mash pork until finely shredded. Bring to simmer over medium-high heat, then reduce heat to medium-low and cook until most of liquid has evaporated, 3 to 5 minutes.

Off heat, stir in remaining 1 tablespoon vinegar and season with salt and pepper to taste. Serve on tortillas with pickled red onions, habanero sauce, and lime wedges.

Edit recipe:Citrus Braised Pork Tacos Show Edit History Fix