Chipotle Pork Tacos

By charlotteh371

Ingredients

• 2 to 2 1/2 boneless pork shoulder, trimmed and cut into 2 inch pieces
• 2 tbsp vegetable oil
• 1 orange, cut into six wedges
• 1 cup sliced onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano, crushed
• 1 12 oz bottle dark lager beer or 1 1/2 cups beef broth
• 3/4 cup orange juice
• 2-3 canned chipotle peppers in adobo sauce, finely chopped, plus 1 tbsp adobo sauce
• 24 6 inch corn tortillas, warmed
• 2 cups finely shredded red cabbage
• 3/4 cup queso fresco or feta cheese

Preparation

Step 1

preheat oven to 325. season meat with 1 tsp salt. in a 5 to 6 quart dutch oven heat 1 tbsp oil over medium-high. cook meat in batches 3 to 5mins on each side or until deep brown. transfer to a plate.

reduce heat to medium. add remaining 1 tbsp oil. place orange wedges cut sides down in pot, cook 2 mins on each side until deep brown. remove from pot. set aside. add onion to pot. cook 3 mins or until lightly browned. stir in garlic, cumin and oregano, cook 1min. add beer, orange juice, and chipotle peppers and adobo sauce. bring to a simmer, scraping pan bottom. return meat and juices to pot; return to a simmer. cover; braise in oven 2 to 2 1/2 hours or until meat is fork tender.

shred meat in pot. if theres too much liquid, simmer over medium to reduce and thicken slightly. serve in doubled tortillas with cabbage and cheese. serve with seared orange wedges.