ESCABECHE PULLED PORK TACOS WITH LOCO ORANGE SLAW

Escabeche Pulled Pork Tacos With Loco Orange Slaw image

Provided by Tammy Brownlow

Time 8h10m

Number Of Ingredients 20

Previous Next

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!