Pomegranate Pork Tacos with Cutie Jalapeño Salsa and Quick Pickled Red Onions

tacojunk August 6, 2017 Comments Off on Pomegranate Pork Tacos with Cutie Jalapeño Salsa and Quick Pickled Red Onions
Pomegranate Pork Tacos with Cutie Jalapeño Salsa and Quick Pickled Red Onions

Ingredients:

Pork:

  • 3½ pounds pork loin or pork butt
  • 3 tablespoons canola oil
  • 1 cup beef stock, divided
  • ½ cup pomegranate juice
  • ½ onion
  • 2 garlic cloves
  • 1 teaspoon worcestershire
  • sauce

Cutie Salsa:

  • 2 cups chopped cuties, tangerines or oranges
  • 1 jalapeno, minced
  • ½ cup cilantro, roughly chopped
  • Juice of ½ lime
  • Salt and Pepper to taste

Pickled onions:

  • 1 large red onion, thinly sliced
  • ¾ cup apple cider vinegar
  • 1 teaspoon sugar
  • pinch of red pepper flakes (optional)

Assembly:

  • 1 package corn tortillas
  • Cilantro for garnish
  • Queso Fresco for garnish
  • Lime Juice

Instructions:

  1. For Pork: Cut pork into larger bite size pieces. Season liberally with salt and pepper.
  2. Heat a large dutch oven or sauté pan to a medium-high heat, add half of oil. Brown half of the pork, until crisp and brown on all sides. Repeat with remaining oil and pork.
  3. Transfer pork to the slow-cooker and cover with pomegranate juice, beef stock, onion, garlic and worcestershire
  4. Cook on low for 5-7 hours until meat is almost falling apart, but still holds its shape:
  5. For the Salsa: Combine all ingredients. Season with salt and pepper. Set aside or chill.
  6. For the Onions. Place onions in a heat proof bowl. Bring apple cider vinegar and sugar to a boil in a small saucepan. Pour over onions, cover and let sit for 20 minutes. Set aside or chill.
  7. Assembly: Char tortilla on a gas range or in a dry skillet.
  8. Place a little bit of pork on tortilla, along with a scoop of salsa, a and little bit of pickled onion. Sprinkle with cheese, cilantro and lime juice to finish.

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