GRILLED CHIPOTLE PORK TACOS WITH RED SLAW
The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
- For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
- Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
- Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.
SLOW-COOKER CHIPOTLE-ORANGE PORK TACOS
You can serve this warmly spiced, slow-cooked pork in its entirety for a crowd, or treat it as a "nextover" and turn the extra servings into a brand-new dinner later in the week.
Provided by Anna Stockwell
Categories Taco Slow Cooker Pork Oregano Chili Cinnamon Orange Juice Lime Juice Garlic Tortillas Sour Cream Cilantro Onion #cook90 Kid-Friendly Wheat/Gluten-Free Entertaining
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
- Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on high 8 hours or on low 10 hours until pork is super-tender and falls apart easily when raked with a fork.
- Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in slow cooker through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
- Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to slow cooker along with 1 cup strained juices. Keep warm until ready to use.
- Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
- Do Ahead
- Pork can be marinated 1 day ahead. Cover slow cooker insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.
CHIPOTLE MEXICAN GRILL BRAISED PORK SHOULDER RECIPE
This is an authentic recipe...I saw it on Cooking with Beth and Bill. Chef Steve Ells, Chipotle Mexican Grill.
Provided by Iron Woman
Categories Mexican
Time 3h20m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Generously salt and pepper the pork shoulder; let meat come to room temperature, about 2 hours.
- Preheat oven to 325 degrees F.
- Add olive oil to a large ovenproof pan. Sear the pork over medium-high heat until very brown on all sides. Remove pork from the pan; let rest on a platter for 10 to 15 minutes.
- Leaving an even coating, drain excess oil from the pan. Add onions; sweat over low heat until translucent. Return pork to the pan; add remaining ingredients. Cover pan, place in the oven and cook for 2 to 3 hours or until the internal temperature reaches 140 to 150 degrees F. Let pork rest 10 to 15 minutes before slicing.
- Use as burrito/taco meat or you can serve with vegetables and potatoes.
Nutrition Facts : Calories 852.7, Fat 64.8, SaturatedFat 21.7, Cholesterol 241.5, Sodium 225.7, Carbohydrate 4.5, Fiber 1, Sugar 2.3, Protein 59.2
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