Multiple family members have claimed that this is one of the best home-made taco recipes we’ve ever made! It’s a bit of work but the pork turns out so flavorful and is complimented well with pickled onions.
- For the pork:
2 tablespoon vegetable oil
1/2 onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/3 cup tomato paste
1 and 1/2 cups water
1/4 cup frozen orange juice concentrate, thawed
2 tablespoon white vinegar
1 and 1/2 tablespoon Worcestershire sauce
5 bay leaves
1 (2 1/2- to 3-pound) boneless pork butt roast, trimmed and cut into 1-inch chunks
- For the onions:
1/2 a red onion
1 cup white vinegar
1/3 cup sugar
1/4 teaspoon salt
- For serving:
Queso fresco or cotija cheese
Fresh small (taco-size) flour tortillas
- Heat oil in a frying pan and saute the chopped onions until lightly browned. Add garlic, cumin, oregano, allspice, and cinnamon into the pan and cook until fragrant (about 30 seconds.) Add tomato paste, water, orange juice concentrate, vinegar, Worcestershire, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Stir until well combined.
- Add your chopped pork into the same pan with the sauce and bring to a boil. Transfer everything in the pan to an oven-safe dish. Cook, uncovered, at 300 degrees F for two hours. Stir once about halfway through the cooking.
- While your pork is in the oven, place your red onions into a medium bowl. Add vinegar, sugar, and salt into a small saucepan on medium heat. Stir until the sugar starts to dissolve. Pour the contents of the saucepan over the onions in your bowl and cover loosely. Let the onions cool for at least 30 minutes.
- Remove your pork from the oven and discard the bay leaves. Allow to cool a bit before making your tacos. Season with salt and pepper if needed.
- It’s taco time! Serve pork on tortillas and top with pickled red onions, cilantro, lime juice, and/or queso fresco.