Braised Pork Tacos
INGREDIENTS
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1 (4 to 5 pound) boneless pork shoulder
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Salt and freshly ground black pepper
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2 tablespoons vegetable oil
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2 tablespoons extra-virgin olive oil
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2 onions, cut into wedges, root end attached
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4 large cloves garlic, crushed
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1 1/2 teaspoons chopped oregano leaves, half a palmful
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2 red chiles, thinly sliced
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4 bay leaves
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1 (12-ounce) bottle Mexican beer
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2 cups chicken stock
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4 oranges, juiced about 2 cups
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1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
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2 limes, juiced
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1 1/2 cups white wine vinegar or white balsamic vinegar
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1/2 cup sugar
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2 small red onions, thinly sliced
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1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
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1/4 head red cabbage, shredded
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1 cup crumbled queso fresco or 2 cups shredded Monterey jack
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16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel
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