New Taste Journal

Whole Grain · Whole Food · Big Flavors

Shredded Pork Tacos
w/ cilantro-onion salsa

Ingredients:

2      Pounds Pork Loin, boneless
2      Tbs. Olive Oil
1      Pinch Salt and Pepper

4      Tbs. Onion, diced
1      Plum Tomato, diced
6      Cloves Garlic, chopped

1      tsp. Oregano, fresh or dry
2      tsp. Dark Chile Powder
1      tsp. Cumin, ground
1      Tbs. Lime Juice
4      Tbs. Orange Juice
1/4   tsp. Crushed Red Pepper
1      Cup Vegetable Stock

Trim all of the fat off of the pork loin.

Cut the pork into large pieces about an inch or an inch and a half square.

Sprinkle pieces w/ salt and pepper.

Place a heavy pan onto the stove.

Turn heat to high and add the oil.

When oil is hot, not smoking, add the pork.

Lightly brown the pork on all sides.

Add onion, garlic and tomato.

Keep cooking and stirring ingredients for another minute or so.

Add all of the other ingredients listed on the top of the page to the pot.

Mix everything together.

Bring liquid to a boil; turn heat down to a simmer.

Cover the pot and simmer the pork for 45 minutes.

After 45 minutes, remove the cover.

Turn heat up a bit and simmer the meat for another 30 minutes.

After 30 minutes the meat should be cooked tender.

The next step is to chop and shred the pork.

Use a wooden spoon to break up the cooked pieces.

You can do this while the pot is still cooking on the stove.

Keep stirring and breaking up the pieces until the pork is nicely shredded.

By this time most of the liquid will have been cooked away.

You can remove the pot from the stove while the meat is still moist from the liquid or continue cooking and stirring until it is dry and crispy.

To serve:

Warm corn tortillas in a pan.

Spoon pork into tortilla.

Garnish with onion-cilantro salsa

New Taste Thinking:

Tacos are one of those recipes that can be super healthy and outrageously delicious at the same time. No need to Americanize this recipe with cheese and sour cream as this is the authentic Mexican version of this dish. The only big difference is switching to a lean pork loin as compared to a fattier cut that is typically used in this recipe.

If you have time I would suggest making a pot of pinto beans and also a batch of cilantro rice and have yourself a big fiesta!

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Whole Grain · Whole Food · Big Flavors