Shredded Pork Tacos With Jalapeno Cilantro Sauce Recipes

Steps:

• Purée the onions, garlic, red bell pepper, ground cumin, chile powder in a blender until smooth.
• Put the pork in the slow cooker. Add the onion mixture, then cover and cook on high for 6 to 7 hours. The meat should be fork-tender and falling apart.
• Remove the meat and place in a large bowl to cool. When the meat is cool enough, shred it with your fingers.
• Make the salsa and assemble the tacos.
• In a blender, mix the jalapeño, cilantro, crema fresca, mayonnaise, cumin, salt, pepper and the lime juice.
• Divide the pork and cabbage evenly among the tortillas. Drizzle with the jalapeño sauce and top with the sliced red onion.
• Garnish with the cilantro and queso fresco and serve immediately.

Steps:

• For the slow-cooker shredded pork: Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
• For the pickled red onions: In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
• For the tacos: Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season pork all over with rosemary and freshly ground black pepper.
• Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.
• Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.
• Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
• Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
• Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.
• Slice chilled pork into strips and then cut into 1/2-inch cubes.
• Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.