PULLED PORK TACOS WITH PICKLED SLAW & BAJA SAUCE

Carnitas or Mexican pulled pork and can be used for chimichangas, tortilla wraps, tamales, or tacos.  

To save time, make the Baja Sauce in the morning and make the Pickled Cabbage Slaw while the pork is slowing roasting in the oven.

Lee's Kitchen Tips:
A poblano pepper is a mild chile pepper. Dried it is called an ancho or chile ancho.
A Jalapeño pepper is the most widely used chile pepper. Smoked and dried is it called a Chipotle.

3 ½ to 4 lb boneless pork butt or pork shoulder 

1 T avocado oil

2 t sea salt

1 t ground black pepper

1 t hickory smoke flavoring

2 bay leaves

1 12-oz bottle beer 

1 yellow onion, diced

1 poblano pepper, seeded and sliced

2 jalapeño peppers, seeded and sliced

4 cloves garlic, pressed

1 T ground cumin

1 T chipotle powder

1 t ground coriander

1 t freeze-dried or dried oregano

Juice of 2 oranges

Corn tortillas

Lime wedges

Pickled Slaw, recipe follows

Baja Sauce, recipe follows

Hot sauce, if desired

Preheat oven to 250 degrees F.

Trim some of the fat from the pork and heat oil in a large Dutch oven and brown pork on all sides for about 7 minutes per side.

Add the rest of the first set of ingredients, cover, and slowly bake for 6 hours or until internal temperature reaches 145 degrees F.

When done, carefully remove pork to a cutting board and let cool a few minutes.

Meanwhile, pour the pan juices through a fine mesh strainer into a heat-proof measuring pitcher.

Shred the meat with two forks or with your fingers.

Place meat into a large saucepan and add some of the strained cooking juices, just enough to moisten the meat and keep warm.

In a skillet, add a little oil and lightly brown the tacos and keep warm wrapped in aluminum foil.

Spoon some of the Pickled Cabbage Slaw into the taco, spoon in some of the meat and top with a drizzle of Baja Sauce.

Baja Sauce

½ cup sour cream or plain Greek yogurt

½ cup mayonnaise 

1 t Tajin seasoning or other Mexican seasoning

1 T adobo sauce from a small can of chipotle pepper sauce

Juice of 1 lime.

Mix together and pour into a squeeze bottle to drizzle over tacos or drizzle with a spoon. 
Refrigerate until ready to serve.

Pickled Cabbage Slaw

½ head green cabbage, shredded

½ head red cabbage, shredded

½ carrot, shredded

1 jalapeño pepper, seeded and minced
4 green onions, thinly sliced

1 bunch cilantro, chopped

1 T granulated sugar

2 T liquid from a jar of pickled jalapeños or pepperoncini

½ cup white vinegar 

Mix together, cover, and refrigerate for 4 to 6 hours.