We love the balance of sweet and savory flavors in Smoky Shredded Pork Tacos.
4 teaspoons olive oil, divided
1/3 cup minced onion
1 tablespoon chopped fresh garlic
2 tablespoons tomato paste
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon chipotle chile powder
1 1/2 cups unsalted chicken stock
1 cup plus 2 tablespoons orange juice, divided
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch pieces
1 teaspoon honey
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup shredded carrot
1 cup thinly sliced peeled jicama
1/4 cup chopped cilantro
8 (6-inch) corn tortillas, warmed
4 lime wedges
How to Make It
Heat a Dutch oven over medium heat. Add 2 teaspoons oil; swirl. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Stir in tomato paste and next 4 ingredients (through chile powder); cook 2 minutes. Add stock and 1 cup orange juice; bring to a boil. Add pork to pan; cover, reduce heat, and simmer 20 minutes. Place pork on a cutting board. Bring orange juice mixture to a boil; cook 23 minutes or until reduced to 1 cup. Shred pork with 2 forks. Return pork to pan; toss.
Combine remaining 2 teaspoons olive oil, remaining 2 tablespoons orange juice, honey, salt, and pepper in a medium bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top each tortilla with 1/2 cup pork mixture and 1/2 cup jicama mixture. Serve with lime wedges.
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Not sure what these older reviews are talking about. Sauce cooked down perfectly. Very tasty meal. I made a deconstructed guacamole type salad as a side. We really enjoyed this meal. Funny thing is that I have made chicken enchiladas from a Cooking Light recipe that everyone loves too. They sure know how to do Mexican dishes correctly.
Great flavor for the pork. I did read the reviews and knew to allow extra time to reduce the cooking liquid. However, serving the pork in the tortillas was a giant mess. We all agreed to make the pork and serve it over rice next time instead of making the tacos. Definitely a weekend dish due to the time needed to prepare.
Simple to prep and a tasty change-up. The broth took longer than 20min to reduce -- which was okay because the pork was easier to handle after it had cooled a bit. No jicama this week, so subbed coleslaw and liked the oj/honey dressing. Served with black refried beans and CL's grilled mango with chiles. Good supper.
Give yourself some time to reduce the sauce and shred the pork, but my 3 year old and his play-date ate this up! I modified with pork chops http://www.dishoverdinner.com/2014/07/rockcrok-pork-chop-tacos.html
My family with a 3 and 6 year old really enjoyed this recipe. As soon as I took a bite I loved the flavor combinations but thought I'd soon hear complaints of "it's too spicy". To my surprise my 6 year old said she liked it and it was sweet like candy. It's not really that sweet, she just says that anytime a meal tastes a little sweet. We will definitely be making again and will probably even try just putting it in the crockpot. Also, I couldn't find jicama so I cut up radishes instead.
This was really yummy. Matise is right, though - it takes some time, especially for a week night. I thought the balance of sweet and savory was about right, but my boyfriend could have used a little less sweetness. We'll both enjoy the leftovers, though! I struggled between giving it 3 and 4 stars, but I don't know that I would make it for a special occasion. Also, I didn't have any trouble reducing the sauce - I actually used less time than prescribed, but I was boiling it pretty vigorously.