Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas

By á-49485

Ingredients

• Pork
• 1/4 cup chili powder
• 1 Tbsp coriander seed, crushed
• 1 Tbsp salt
• 1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
• 2 large tomatoes, chopped
• 4 cloves garlic, sliced
• 1/4 cup fresh lime juice
• Escabeche
• 2 large carrots, julienned
• 1 large red onion, thinly sliced
• 1/2 cup fresh lime juice
• 2 Tbsps corn or other vegetable oil
• 1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
• 1 tsp salt
• Accompaniments
• Warm corn tortillas
• Sour cream
• Salsa or freshly made pico de gallo
• Queso fresco (Mexican-style fresh cheese)
• Fresh cilantro sprigs
• Lime wedges

Preparation

Step 1

To prepare the pork, mix the chili powder, coriander seed and salt in a large, shallow bowl. Roll the pork in the mixture, taking up all the seasoning.

Put the pork in a slow-cooker, add the remaining ingredients and set the cooker on high. Let cook for 8 hours—or up to 10 hours if you’re still at work!

When ready to serve, mix the escabeche ingredients well then place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.

Serve the pork with the escabeche and accompaniments. Diners build their own “soft tacos,” then squeeze lime juice over the filling before folding.