Escabeche Pulled Pork Tacos With Loco Orange Slaw

Tammy Brownlow

By
@DoughmesticGoddess

This is my version of a street taco. The spiced pork has all the traditional Mexican spices that I love. I just had to try it with My Loco Orange Coleslaw. This turned out to be a wicked combination that I will make again. I originally wanted to cook the pork on the grill to add another layer of flavor, but my weatherman has been very disappointing lately...rain all week.

Next time I will cook the pork on the grill - and update this recipe with that version as well.

Rain or shine, I hope you give the recipe a try y'all - Happy Cooking!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12 or more
Prep:
10 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot

Ingredients

3 lb
pork roast
1
onion, thinly sliced
1 small
can green chiles, for more heat try 1/4 cup 505 chiles
1 1/2 c
chicken broth

FOR THE ESCABECHE PASTE:

8 clove
garlic
1 tsp
ground allspice
1 tsp
ground cloves
1 1/2 tsp
ground cumin
1 1/2 tsp
ground cinnamon
3/4 tsp
fresh ground black pepper
2 tsp
dried spanish oregano
1/4 tsp
cayenne pepper
2 Tbsp
cider vinegar
1 Tbsp
lime juice
1 Tbsp
water

ADDITIONAL:

cotija cheese, pico de gallo, fresh avocado slices, thinly sliced radish, sour cream
corn tortillas

Step-By-Step

Step 1 Direction Photo

1Place all ingredients for Escabeche Paste in a mini food processor.

Step 2 Direction Photo

2Pulse until a liquid paste is formed.

Step 3 Direction Photo

3Cover roast evenly with the Escabeche mixture.

4Pour chicken broth into crock pot. Add onion and green chiles.

5Place roast in crockpot and cook on low for 8 - 10 hours.

Step 6 Direction Photo

6Remove roast onto cutting board. Reserve liquid.

Step 7 Direction Photo

7Shred the roast and add back to the crock pot. Cover with enough of the reserved liquid to desired moistness. Don't over do it - you don't want a "soupy" mixture.

8Cook on low for another 30 minutes. Gather you garnishes and get ready to assemble.

9On heated corn tortillas (I use the microwave) place some Pork Escabeche followed by My Crazy Orange Coleslaw. Then add your favorite garnishes. Enjoy!

About this Recipe

Course/Dish: Tacos & Burritos
Main Ingredient: Pork
Regional Style: Mexican