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Pork Tacos ("Porkacoa") with Chipotle Slaw Recipe

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This recipe for Pork Tacos ("Porkacoa") with Chipotle Slaw, by , is from This Is Why We're Fat?!?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Adams

Category:
Category:
 

Chipotle Slaw


Ingredients:  
Ingredients:  
head Green Cabbage, thinly sliced *
head Purple Cabbage, thinly sliced *
2 cups Whole Milk, plus more if needed for thinning
1 cup Mayonnaise
2 tablespoons Sugar
4 teaspoons White Vinegar
1 teaspoon Black Pepper
teaspoon Cayenne Pepper
teaspoon Kosher Salt
2 Chipotle Peppers in Adobo, chopped, plus 1 tablespoon Adobo Sauce
2 cups Fresh Cilantro, chopped

* can substitute bagged coleslaw

Directions:
Directions:
Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt, chipotles, and adobo sauce. Add more milk if you like the dressing a little thinner.
Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.
 

Roast Pork


Ingredients:  
Ingredients:  
4 pounds (up To 7 Pounds) Pork Shoulder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 Tablespoon (to 2 Tablespoons) Salt
Pepper To Taste
4 Cloves Garlic
2 Tablespoons Olive Oil
3 Tablespoons White Wine Vinegar
cup Brown Sugar
1 Onion

Directions:
Directions:
Rinse and pat dry the pork shoulder.
Put dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar, and brown sugar into a food processor or blender. Cut the onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder, covering all sides.
Place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300 for several hours, turning once every hour.
When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When its done, let it rest for 15 minutes before shredding.
Shred the pork shoulder (two forks work well). When its all shredded be sure to pour the juices all over the meat.
 

Pork Tacos


Ingredients:  
Ingredients:  
Chipotle Slaw
Roasted Pork
Tortillas
Sour Cream
Tomatillo Salsa
Lime Wedges

Directions:
Directions:
Make tacos with warm tortillas, shredded pork, and chipotle slaw. Serve with lime wedges, sour cream, tomatillo salsa, and chipotle slaw.

 

 

 

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