shredded pork tacos with avocado, quick pickled onions and queso fresco
"To pickle red onions: Mix together 1/2 cup cider vinegar, 1 T sugar and 1 t kosher salt. Pour over a thinly sliced red onion and soak at room temperature for at least one hour. Recipe adapted from Michael Symon...."
INGREDIENTS
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4 lb. pork roast
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3 T olive oil
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kosher salt & freshly ground black pepper
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1 onion sliced
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3 garlic cloves, whole
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1 t ground cumin
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1/2 t ground coriander
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2 whole chipotle peppers in adobo
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1 bottle light mexican beer
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4-6 cups chicken stock
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corn tortillas
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pickled red onions
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cilantro
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queso fresco, crumbled
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avocado slices
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lime wedges
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