Braised Pork Tacos (Rachael Ray) Recipe

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Braised Pork Tacos (Rachael Ray)
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Ingredients
21
Count
Nutrition
1506
Calories
Total time
240
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 1506.17 Kcal (6306 kJ)
Calories from fat 390.58 Kcal
% Daily Value*
Total Fat 43.4g 67%
Cholesterol 364.77mg 122%
Sodium 835.15mg 35%
Potassium 3925.5mg 84%
Total Carbs 124.32g 41%
Sugars 47.93g 192%
Dietary Fiber 18.7g 75%
Protein 153.82g 308%
Vitamin C 169.3mg 282%
Vitamin A 0.2mg 7%
Iron 10.5mg 58%
Calcium 352.2mg 35%
Amount Per 100 g
Calories 97.79 Kcal (409 kJ)
Calories from fat 25.36 Kcal
% Daily Value*
Total Fat 2.82g 67%
Cholesterol 23.68mg 122%
Sodium 54.22mg 35%
Potassium 254.87mg 84%
Total Carbs 8.07g 41%
Sugars 3.11g 192%
Dietary Fiber 1.21g 75%
Protein 9.99g 308%
Vitamin C 11mg 282%
Iron 0.7mg 58%
Calcium 22.9mg 35%

* 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

  • 32.9
    Points
  • 37
    PointsPlus

Good Points

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

Bad Points

  • High in Sodium

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