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



  • 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)


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


  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.