Braised Pork Tacos - Rachael Ray Recipe

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Braised Pork Tacos - Rachael Ray
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Ingredients
21
Count
Nutrition
938
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
  2. Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
  3. Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
  4. Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
  5. While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
  6. To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 938.42 Kcal (3929 kJ)
Calories from fat 268 Kcal
% Daily Value*
Total Fat 29.78g 46%
Cholesterol 92.67mg 31%
Sodium 592.06mg 25%
Potassium 2279.05mg 48%
Total Carbs 126.17g 42%
Sugars 48.95g 196%
Dietary Fiber 19.08g 76%
Protein 49.94g 100%
Vitamin C 201.6mg 336%
Vitamin A 0.2mg 7%
Iron 6.2mg 34%
Calcium 323.4mg 32%
Amount Per 100 g
Calories 84.62 Kcal (354 kJ)
Calories from fat 24.17 Kcal
% Daily Value*
Total Fat 2.69g 46%
Cholesterol 8.36mg 31%
Sodium 53.39mg 25%
Potassium 205.51mg 48%
Total Carbs 11.38g 42%
Sugars 4.41g 196%
Dietary Fiber 1.72g 76%
Protein 4.5g 100%
Vitamin C 18.2mg 336%
Iron 0.6mg 34%
Calcium 29.2mg 32%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20.4
    Points
  • 24
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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