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.