Escabeche Pulled Pork Tacos With Loco Orange Slaw Recipes

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PULLED PORK TACOS



Pulled Pork Tacos image

Provided by Giada De Laurentiis

Categories     main-dish

Time 8h45m

Yield 6 servings

Number Of Ingredients 20

2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt
1/2 teaspoon dried oregano
2 pounds pork shoulder roast
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 cloves garlic, smashed
1 chipotle in adobo plus 1 teaspoon adobo sauce
1/2 cup beer, such as Modelo Especial
1/2 teaspoon grated orange zest (1/2 orange)
12 flour tortillas
8 radishes, thinly sliced
1 small head savoy cabbage, thinly sliced
1/2 cup cilantro leaves, roughly chopped
1/2 cup sour cream
1 cup crumbled feta cheese
1 avocado, diced
3 Roma tomatoes, chopped
3 limes, cut into wedges

Steps:

  • For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
  • Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
  • When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

ESCABECHE PULLED PORK TACOS WITH LOCO ORANGE SLAW



Escabeche Pulled Pork Tacos With Loco Orange Slaw image

This is my version of a street taco. The spiced pork has all the traditional Mexican spices that I love. I just had to try it with My Loco Orange Coleslaw. This turned out to be a wicked combination that I will make again. I originally wanted to cook the pork on the grill to add another layer of flavor, but my weatherman has...

Provided by Tammy Brownlow

Categories     Tacos & Burritos

Time 8h10m

Number Of Ingredients 20

3 lb pork roast
1 onion, thinly sliced
1 small can green chiles, for more heat try 1/4 cup 505 chiles
1 1/2 c chicken broth
FOR THE ESCABECHE PASTE:
8 clove garlic
1 tsp ground allspice
1 tsp ground cloves
1 1/2 tsp ground cumin
1 1/2 tsp ground cinnamon
3/4 tsp fresh ground black pepper
2 tsp dried spanish oregano
1/4 tsp cayenne pepper
2 Tbsp cider vinegar
1 Tbsp lime juice
1 Tbsp water
ADDITIONAL:
https://www.justapinch.com/recipes/salad/other-salad/my-crazy-orange-coleslaw.html?p=7
cotija cheese, pico de gallo, fresh avocado slices, thinly sliced radish, sour cream
corn tortillas

Steps:

  • 1. Place all ingredients for Escabeche Paste in a mini food processor.
  • 2. Pulse until a liquid paste is formed.
  • 3. Cover roast evenly with the Escabeche mixture.
  • 4. Pour chicken broth into crock pot. Add onion and green chiles.
  • 5. Place roast in crockpot and cook on low for 8 - 10 hours.
  • 6. Remove roast onto cutting board. Reserve liquid.
  • 7. Shred the roast and add back to the crock pot. Cover with enough of the reserved liquid to desired moistness. Don't over do it - you don't want a "soupy" mixture.
  • 8. Cook on low for another 30 minutes. Gather you garnishes and get ready to assemble.
  • 9. On heated corn tortillas (I use the microwave) place some Pork Escabeche followed by My Crazy Orange Coleslaw. Then add your favorite garnishes. Enjoy!

SLOW COOKER PULLED PORK WITH ORANGE JUICE



Slow Cooker Pulled Pork with Orange Juice image

'Discovered' this by accident when starting the pork butt about 10 p.m. one night (the butt was still partially frozen). Started with the basics, but decided to add the stone ground mustard and the orange juice on a whim. Husband loves it, so I must have been inspired.

Provided by Goblinmama

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 6h15m

Yield 8

Number Of Ingredients 7

1 (5 pound) pork butt roast
1 cup water
½ cup orange juice
salt and ground black pepper to taste
1 ½ tablespoons minced garlic
1 tablespoon stone-ground mustard, or more to taste
1 large sweet onion (such as Vidalia®), chopped

Steps:

  • Place pork butt in a slow cooker with the fattier side facing upwards. Pour water and orange juice into the slow cooker. Season pork and liquid with salt and pepper.
  • Mix garlic and mustard together in a small bowl; spread over the top of the pork butt. Sprinkle onion over the pork.
  • Cook on Low, turning the butt a few times, until the meat falls apart easily when pulled with a fork, 6 to 8 hours.
  • Remove pork from slow cooker; allow to sit until cool enough to handle. Trim away and discard any visible chunks of fat. Shred remaining pork into strands. Return shredded pork to the slow cooker; stir. Remove portions of pork from slow cooker with a slotted spoon to serve.

Nutrition Facts : Calories 381.3 calories, Carbohydrate 4 g, Cholesterol 111.8 mg, Fat 26.8 g, Fiber 0.4 g, Protein 29.4 g, SaturatedFat 9.8 g, Sodium 110.9 mg, Sugar 2.1 g

GRILLED PORK ESCABECHE



Grilled Pork Escabeche image

You can use any cut of pork or chicken. The marinade is also good with mackerel or other fish (floured and sautéed or fried before marinating).

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1/2 cup red wine vinegar or other vinegar
1 cup red wine
2 bay leaves
5 sprigs thyme, or 1 teaspoon dried thyme
5 sprigs marjoram or oregano, or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1 dried or fresh chili, optional
1 large onion, white or red, cut in half and sliced into half-moons
3 cloves garlic, peeled and lightly crushed
1 tablespoon sugar
Salt and pepper
2 pork tenderloins, 1 1/2 to 2 pounds

Steps:

  • Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
  • Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
  • If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 770 milligrams, Sugar 5 grams, TransFat 0 grams

MEXICAN PORK WITH ESCABECHE SPICE RUB



Mexican Pork with Escabeche Spice Rub image

Another do ahead or roast right away! Wonderful flavor from the blend of spices.Try serving this dish with Salsa, jicama salad(recipe in recipezaar) rice or refried beans and Tortillas

Provided by Bergy

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

2 pork tenderloin, trimmed of fat and the membrane removed (About 12 oz each)
4 oranges, peeled and sliced crossways
4 cloves garlic, pressed
1 tablespoon fresh orange juice
1 tablespoon white wine vinegar
1 teaspoon dry oregano
3/4 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
1 dash cayenne (or as much as you like)

Steps:

  • Make the Escabeche Sauce by mixing the all the ingredients.
  • Spread evenly over the pork Tenderloins.
  • (at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do).
  • Place Tenderloins on a rack in a 9x 13 pan (or BBQ them).
  • Roast in a 450F degrees oven.
  • Internal temperature should read 155f, Check after 15 minutes and then every 5 minutes.
  • Do not over cook or it will be dry.
  • Slice thinly across the grain, arrange on a platter and place orange sliced all around the meat.

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW



Grilled Chipotle Pork Tacos with Red Slaw image

The heat from the chipotle enlivens both lean pork and lean slaw. Bright, but hearty and filling, this quick main dish is great for the grill.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 20

1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon fresh lime juice
1 tablespoon vegetable oil
1 teaspoon chipotle chile powder
2 cloves garlic, minced
1/4 small red onion, very thinly sliced
One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups shredded red cabbage
1/4 cup fresh cilantro leaves, finely chopped
1 tablespoon vegetable oil
1 tablespoon cider vinegar
1/4 teaspoon chipotle chile powder
1 small red bell pepper, very thinly sliced
1/4 small red onion, very thinly sliced
Kosher salt and freshly ground black pepper
8 corn tortillas
8 teaspoons reduced-fat sour cream
Lime wedges, for serving

Steps:

  • For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
  • For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
  • Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
  • Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.

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