Smoky Shredded Pork Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 teaspoons olive oil, divided 1/3 cup minced onion1 tablespoon chopped fresh garlic 2 tablespoons tomato paste1 tablespoon brown sugar1 teaspoon ground cumin1/2 teaspoon ground cinnamon1/2 teaspoon chipotle chile powder1-1/2 cups unsalted chicken stock 1 cup plus 2 tablespoons orange juice, divided 1 (1-pound) pork tenderloin, trimmed and cut into 2-inch pieces1 teaspoon honey 1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepper1 cup shredded carrot 1 cup thinly sliced peeled jicama1/4 cup chopped cilantro 8 (6-inch) corn tortillas, warmed4 lime wedges
Heat a Dutch oven over medium heat. Add 2 teaspoons oil; swirl. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Stir in tomato paste and next 4 ingredients (through chile powder); cook 2 minutes. Add stock and 1 cup orange juice; bring to a boil. Add pork to pan; cover, reduce heat, and simmer 20 minutes. Place pork on a cutting board. Bring orange juice mixture to a boil; cook 23 minutes or until reduced to 1 cup. Shred pork with 2 forks. Return pork to pan; toss.
Combine remaining 2 teaspoons olive oil, remaining 2 tablespoons orange juice, honey, salt, and pepper in a medium bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top each tortilla with 1/2 cup pork mixture and 1/2 cup jicama mixture. Serve with lime wedges.
Combine remaining 2 teaspoons olive oil, remaining 2 tablespoons orange juice, honey, salt, and pepper in a medium bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top each tortilla with 1/2 cup pork mixture and 1/2 cup jicama mixture. Serve with lime wedges.
Nutritional Info Amount Per Serving
- Calories: 493.1
- Total Fat: 16.8 g
- Cholesterol: 92.3 mg
- Sodium: 312.4 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 5.9 g
- Protein: 40.2 g
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