1-1 1/2 lbs pork butt {shoulder} diced into small chunks
salt and pepper
2 tablespoons canola oil
1 cup diced white onion, divided
2-3 jalepenos, seeds and membranes removed and diced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1/4 cup tomato paste
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 cup chopped fresh cilantro
8 corn tortillas
cotija cheese, for extra pizazz
Instructions
In a large Dutch oven or heavy bottomed skillet, heat 2 tablespoons of canola oil over medium-high heat.
Add in diced pork, sprinkle with salt and pepper and cook for about 5-7 minutes until pork begins to turn golden in color. Carefully drain out as much of the oil as you are able, leaving a little bit to help cook the vegetables.
Return pot to heat and add in 2/3 cup diced onion and jalapeno. Cook, stirring occasionally for another 3-4 minutes until onions begin to turn translucent in color; then stir in minced garlic and cook for another 2 minutes.
Reduce heat to medium-low and stir in vinegar, giving it a good stir to deglaze the pot. Mix in tomato paste, cumin and oregano. Cook pork, stirring often for about 10 minutes longer.
Remove from heat and serve in your favorite warmed corn tortillas.
Top with chopped fresh cilantro, remaining diced onion and a sprinkle of cotija, if using.
Serving
Suggestions
Refried Beans, Mexican Rice, Salad
Originally Submitted
1/11/2013
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