Tuesday, January 12, 2016
cuban pork tacos
Hall of Fame. These are outstanding- the flavors really stand out! I'll have to remember to make these the next time we have dinner guests. My oldest had three of them in about 3 minutes flat. I love it when dinner is this good. I'm going back for another; this post is making me hungry all over again.
cuban pork tacos (Mel's Kitchen Cafe)
4-pound boneless pork top loin roast, cut into 2-inch chunks
1 tablespoon kosher salt
1 tablespoon oil
1 cup water
1 cup chicken broth
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 bay leaves
3 large garlic cloves, minced
1 jalapeno, minced
1 medium orange, halved and juiced
tortillas, small red onion thinly sliced, cilantro, salsa, shredded lettuce, shredded cheese
Rub the pork all over with salt. Refrigerate for at least 1 hour.
Heat oil in a skillet over medium heat until hot. Add the pork and sear each piece on all sides, working in batches. Once browned, remove the pork to the slow cooker. In the same pot used to sear the pork, pour in the water and broth, scraping the bottom of the pan with a spatula to get up all the brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice and orange juice and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.
Remove the bay leaves and onion and discard. Remove the pork and place in a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and over high heat, bring the mixture to a boil. Let the mixture boil until it reduced to about 1 cup and is thickened slightly, about 10-15 minutes. Shred the pork and pour the sauce over the pork.
Serve in tortillas garnished with all the most glorious toppings you can think of!