ESCABECHE PULLED PORK TACOS WITH LOCO ORANGE SLAW

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Escabeche Pulled Pork Tacos With Loco Orange Slaw image

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...

Provided by Tammy Brownlow

Categories     Tacos & Burritos

Time 8h10m

Number Of Ingredients 20

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:
https://www.justapinch.com/recipes/salad/other-salad/my-crazy-orange-coleslaw.html?p=7
cotija cheese, pico de gallo, fresh avocado slices, thinly sliced radish, sour cream
corn tortillas

Steps:

  • 1. Place all ingredients for Escabeche Paste in a mini food processor.
  • 2. Pulse until a liquid paste is formed.
  • 3. Cover roast evenly with the Escabeche mixture.
  • 4. Pour chicken broth into crock pot. Add onion and green chiles.
  • 5. Place roast in crockpot and cook on low for 8 - 10 hours.
  • 6. Remove roast onto cutting board. Reserve liquid.
  • 7. Shred 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.
  • 8. Cook on low for another 30 minutes. Gather you garnishes and get ready to assemble.
  • 9. On heated corn tortillas (I use the microwave) place some Pork Escabeche followed by My Crazy Orange Coleslaw. Then add your favorite garnishes. Enjoy!

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