I’m always in the mood for Mexican food. One of the things I miss most about living out West is the abundance of fantastic fresh Mexican restaurants. I haven’t found a single place in Richmond that compares. Luckily, it’s one of the easier cuisines to (successfully) recreate at home. I’m not claiming that all (or any) of my “southwestern” labeled recipes are authentic. I just know that they’re tasty and that’s good enough for me!

Here’s another taco recipe to add to your Mexican collection. This time it’s a pork shoulder slow-cooked to tender perfection in a fire-roasted tomato and chipotle sauce. The shredded pork is piled on warm tortillas with crunchy cabbage, smooth avocado, and robust pickled red onions. Remember to make the onions when you prep the pork. They need the better part of a day to marinate and become soft and sweet.

Slow-Cooked Pork Tacos with Pickled Onions

INGREDIENTS

Pork:
1 yellow onion, chopped
2 cloves garlic, minced
1 15-oz. can fire-roasted crushed tomatoes
1-2 chipotle peppers in adobo, minced
2 Tbsp. Worcestershire sauce
1/4 cup fresh cilantro, chopped
1 4-5 lb. bone-in pork shoulder (Boston butt)
2 tsp. salt
1 tsp. freshly ground black pepper

Pickled Onions:
1/2 cup white vinegar
2 Tbsp. organic cane sugar
pinch red pepper flakes
1 tsp. kosher salt
1 red onion, thinly sliced
1 tsp. dried Mexican oregano

corn or whole wheat flour tortillas
red and green cabbage, shredded
avocado, peeled, pitted, and thinly sliced
sour cream
fresh cilantro, chopped

DIRECTIONS

1. Combine the onion, garlic, tomatoes, chipotle, W. sauce, and cilantro in a large slow cooker. Add the pork shoulder and season with salt and pepper. Cook on high for 4-6 hours until tender.

2. To prepare the pickled onions, in a small saucepan (or microwavable dish) combine the vinegar, sugar, red pepper flakes, and salt. Heat until the sugar dissolves. Remove from the heat and stir in the onions and oregano. Keep, covered, at room temperature for up to six hours before refrigerating.

3. Remove the pork from the slow cooker and shred with two forks (removing any fat and gristle). Skim the fat off the surface of the remaining liquid. Reserve 1/2-1 cup of the liquid. Toss with the pulled pork.

4. Serve over warmed tortillas with pickled onions, cabbage, avocado, sour cream, and fresh cilantro.

Serves 6.

(Adapted from Food Network)