Tangy Shredded Pork Tacos
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 (3 1/2-pound) boneless pork; cut into chunks
1 medium onion; minced
4 cloves garlic, minced
1 cup chicken stock
1 small can tomato paste
1 tablespoons honey
1 orange, peeled and blended
1 lime, peeled and blended
Preheat the oven to 325 degrees F. Mix the oregano, cumin, salt and pepper together in a small bowl and season the cubed pork chunks with the spice mixture. Put into a large Dutch oven. Add the onion, garlic, chicken stock, tomato paste, honey, orange and lime; stir together.
Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes. If you don’t have a dutch oven, transfer to another dish, safe for the oven.
Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and place in a bowl. Drizzle the reduced cooking liquid into the pork and toss.
Serve with tortillas
Visit my other blog later, for week 35 pictures and doctor updates!