Citrus-Braised Pork Tacos

Name: Citrus-Braised Pork Tacos
Yield: Serves 6
Cuisine: Latin America & Caribbean, Mexican
Ingredients: 2 tablespoons, vegetable oil; 1 , onion, chopped fine; 3 , garlic cloves, minced; 1 teaspoon, ground cumin; 1 teaspoon, dried oregano; 1/2 teaspoon, ground allspice; 1/2 teaspoon, ground cinnamon; 1/3 cup, tomato paste; 1 1/2 cups, water; 1/4 cup, frozen orange juice concentrate, thawed; 3 tablespoons, distilled white vinegar; 1 1/2 tablespoons, Worcestershire sauce; 5 , bay leaves; , Salt and pepper; 1 (2 1/2- to 3-pound), boneless pork butt roast, trimmed and cut into 1-inch chunks; 1 , red onion, halved and sliced thin; 1 cup, distilled white vinegar; 1/3 cup, sugar; 1/4 teaspoon, Salt; 1 cup, water; 1 , carrot, peeled and chopped; 1 , vine-ripened tomato, cored and chopped; 1/4 cup chopped, onion; 1/2 , habanero chile; 1 , garlic clove, smashed and peeled; , Salt and pepper; 1 tablespoon, distilled white vinegar; 1 1/2 teaspoons, lime juice, plus lime wedges for serving; 18 (6-inch), corn tortillas

Main Courses
Latin America & Caribbean
Mexican
Fruits & Vegetables
Meat
Vegetables
Pork

By Morgan Bolling ･ Appears in Cook's Country June/July 2016, Cook's Country TV

These tacos contain a rich filling inspired by cochinita pibil, a popular Mexican dish from the Yucatán Peninsula that features incredibly tender slow-roasted pork.

A cookbook recipe exclusively for All-Access members from Cook It In Your Dutch Oven

SERVES 6

TIME 3 hours

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