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Tender pork tacos with spicy cucumber

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Ingredients

  • 12 ounce tender pork (see recipe below), reheated
  • 6 ounce corn tortillas
  • 6 ounce cilantro sprigs
Tender pork
  • 12 ounce tender pork (see recipe below), reheated
  • 6 ounce corn tortillas
  • 6 ounce cilantro sprigs
  • 2 pound , pork shoulder
  • 2 ounce olive oil
  • 12 ounce milled, san marzano tomato
  • 1 ounce carrot
  • 1 ounce celery stalk
  • 1/2 ounce white onion
  • 3 ounce chili de arbol
  • 3 sprig rosemary
  • 3 sprig thyme
  • 3 quart chicken stock
  • 2 tablespoon kosher salt
  • 1/2 tablespoon cumin seed
  • 1 tablespoon ground coriander
  • 2 tablespoon ground black pepper
  • 1 tablespoon crushed red chili flakes
  • 1 tablespoon brown sugar
  • 3 tablespoon paprika
Spicy cucumber
  • 12 ounce tender pork (see recipe below), reheated
  • 6 ounce corn tortillas
  • 6 ounce cilantro sprigs
  • 2 pound , pork shoulder
  • 2 ounce olive oil
  • 12 ounce milled, san marzano tomato
  • 1 ounce carrot
  • 1 ounce celery stalk
  • 1/2 ounce white onion
  • 3 ounce chili de arbol
  • 3 sprig rosemary
  • 3 sprig thyme
  • 3 quart chicken stock
  • 2 tablespoon kosher salt
  • 1/2 tablespoon cumin seed
  • 1 tablespoon ground coriander
  • 2 tablespoon ground black pepper
  • 1 tablespoon crushed red chili flakes
  • 1 tablespoon brown sugar
  • 3 tablespoon paprika
  • 1 pint water
  • 1/2 pint rice vinegar
  • 1/2 teaspoon chile de arbol, powder
  • 4 tablespoon granulated sugar
  • 2 1/2 tablespoon salt
  • 1/2 tablespoon cucumber, sliced thin and quartered

Preparation

Baking Directions:

For the spicy cucumber, mix together all of the above ingredients.

Let marinated for 2 minutes, strain and reserve.

Should be made day of serving.

For the pork, combine all dry seasonings well and rub on the pork shoulder.

Let sit overnight wrapped in the refrigerator.

Next day, over high heat, sear shoulder on all sides, approximately 3 minutes each side, on grill.

In separate pan, brown onions, celery, garlic, and carrots in 2 ounces of olive oil.

Place in deep pan.

Place seared pork to the pan.

Add stock, milled tomato, chile de arbol, rosemary, and thyme.

Cover in 2 layers of plastic wrap and one layer of foil.

Cook slow in 300 degree F oven for 3 hours or until tender.

Let rest overnight in liquid.

Next day, pull the meat and add a little of cooking liquid to keep moist.

To make the tacos, on a hot griddle or medium temperature grill, lightly brown the tortillas, approximately 30-45 seconds a side.

(This should be done right before serving.

tortillas can be kept, wrapped in a towel, for a few minutes prior to serving).

Place the tortillas on a large platter or wooden board.

Divide the hot braised pork evenly onto the tortillas.

Garnished with cucumbers and cilantro sprigs.

Serve.

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