Citrus-Braised Pork Tacos

Name: Citrus-Braised Pork Tacos
Yield: Serves 6
Cuisine: Mexican
Ingredients: 2 tablespoons, vegetable oil; 1 , onion, chopped fine; 3 , garlic cloves, minced; 1 teaspoon, ground cumin; 1 teaspoon, dried oregano; 1/2 teaspoon, ground allspice; 1/2 teaspoon, ground cinnamon; 1/3 cup, tomato paste; 1 1/2 cups, water; 1/4 cup, frozen orange juice concentrate, thawed; 3 tablespoons, distilled white vinegar; 1 1/2 tablespoons, Worcestershire sauce; 5 , bay leaves; , Salt and pepper; 1 (2 1/2- to 3-pound), boneless pork butt roast, trimmed and cut into 1-inch chunks; 1 , red onion, halved and sliced thin; 1 cup, distilled white vinegar; 1/3 cup, sugar; 1/4 teaspoon, Salt; 1 cup, water; 1 , carrot, peeled and chopped; 1 , vine-ripened tomato, cored and chopped; 1/4 cup chopped, onion; 1/2 , habanero chile; 1 , garlic clove, smashed and peeled; , Salt and pepper; 1 tablespoon, distilled white vinegar; 1 1/2 teaspoons, lime juice, plus lime wedges for serving; 18 (6-inch), corn tortillas

100 comments

Appears in Cook's Country June/July 2016, America's Test Kitchen TV

These tacos contain a rich filling inspired by cochinita pibil, a popular Mexican dish from the Yucatán Peninsula that features incredibly tender slow-roasted pork.

SERVES6

TIME3 hours

has video

WHY THIS RECIPE WORKS

To make cochinita pibil, the inspiration for our recipe, a whole suckling pig is swaddled in bitter orange juice and banana leaves before being nestled under a pile of hot coals to roast. To make this recipe on a smaller scale, we substitut...

This is a members' feature.