Braised Pork Tacos

Serve with Guacamole and Pico de Gallo (recipes below)

Pork

1/2 cup lemon juice

1/2 orange juice

1/2 cup white vinegar

6 garlic cloves, minced

1 jalapeño pepper, seeded and minced

1 tsp ground allspice

1/4 tsp ground cloves

1 tsp ground pepper

2 lb pork shoulder

1/4 tsp salt

2 tbsp oil

3 cups chicken broth

8 flour tortillas

shredded monterey jack cheese

Preheat oven to 325.

Place lemon juice, orange juice, vinegar, garlic, jalapeño, allspice, pepper and ground cloves in a blender until combined. Put aside.

Sprinkle with pork with salt. Heat oil in a non-reactive dutch oven over medium to high heat. Add pork and brown on all sides. Add lemon juice mixture and chicken broth, stir to combine. Bring to a boil and remove from heat.  Bake covered for 2 hours until pork is tender.

Guacamole

2 ripe avocados, pitted and cubed

2 tbsp lime juice

1/2 tsp salt

1/4 cup fresh cilantro

2 tbsp finely chopped onion

1 serrano pepper (or jalapeño)

Mix all ingredients, cover for at least 30 minutes.

Pico De Gallo

2 cups diced, seeded Roma tomatoes

1/2 cup finely chopped onion

1/2 cup chopped fresh cilantro

3 tbsp lime juice

1 serrano pepper (or jalapeño)

1/4 tsp salt

Mix all ingredients, cover for at least 30 minutes.