Slow-Cooker Pomegranate Pork Tacos with Cutie Jalapeño Salsa and Quick Pickled Red Onions
Author: Nicole ~ Cooking for Keeps
Serves: 6-8
Ingredients
Pork:
3½ pounds pork loin or pork butt
3 tablespoons canola oil
1 cup beef stock, divided
½ cup pomegranate juice
½ onion
2 garlic cloves
1 teaspoon worcestershire
sauce
Cutie Salsa
2 cups chopped cuties, tangerines or oranges
1 jalapeno, minced
½ cup cilantro, roughly chopped
Juice of ½ lime
Salt and Pepper to taste
Pickled onions
1 large red onion, thinly sliced
¾ cup apple cider vinegar
1 teaspoon sugar
pinch of red pepper flakes (optional)
Assembly
1 package corn tortillas
Cilantro for garnish
Queso Fresco for garnish
Lime Juice
Instructions
For Pork: Cut pork into larger bite size pieces. Season liberally with salt and pepper.
Heat a large dutch oven or sauté pan to a medium-high heat, add half of oil. Brown half of the pork, until crisp and brown on all sides. Repeat with remaining oil and pork.
Transfer pork to the slow-cooker and cover with pomegranate juice, beef stock, onion, garlic and worcestershire
Cook on low for 5-7 hours until meat is almost falling apart, but still holds its shape:
For the Salsa: Combine all ingredients. Season with salt and pepper. Set aside or chill.
For the Onions. Place onions in a heat proof bowl. Bring apple cider vinegar and sugar to a boil in a small saucepan. Pour over onions, cover and let sit for 20 minutes. Set aside or chill.
Assembly: Char tortilla on a gas range or in a dry skillet.
Place a little bit of pork on tortilla, along with a scoop of salsa, a and little bit of pickled onion. Sprinkle with cheese, cilantro and lime juice to finish.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/slow-cooker-pomegranate-pork-tacos-cutie-jalapeno-salsa-quick-pickled-red-onions/