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Categories:
pork pork butt garlic lime juice kosher salt olive oil fresh ground black pepper chicken broth ROASTED PEPPERS pepper red pepper sweet onion olive oil lime juice pico de gallo salsa grated Monterey corn tortillas cilantro stem lime
Viewed: 35 - Published at: 7 years agoIngredients
- PORK
- 1 (2 1/2 lb) pork butt or (2 1/2 lb) pork shoulder
- 6 large garlic cloves
- 1/3 cup fresh lime juice
- 1 tablespoon southwest seasoning (Emeril's Southwest Seasoning )
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1/2 teaspoon fresh ground black pepper
- 1 cup chicken broth
- ROASTED PEPPERS AND ONIONS
- 1 poblano pepper, roasted
- 1 red pepper, roasted
- 1 large sweet onion, cut into thick slices and roasted
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- GARNISH
- pico de gallo (Pico De Gallo)
- salsa (Tequila-Lime Salsa Fresca)
- mole
- 1/2 lb grated monterey jack cheese or 1/2 lb mexican queso blanco
- 10 medium corn tortillas, steamed and covered to keep warm (Recipe #180143) or 10 medium flour tortillas, steamed (Flour Tortillas)
- fresh cilantro stem, for garnish
- lime wedge, for serving
Method
- PORK:
- Using a sharp knife, make 6 incisions in the pork roast.
- Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
- Season pork with Southwest Seasoning, salt, and pepper.
- Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
- Remove from crock pot and cool for 30 minutes.
- Using 2 forks, pull the meat off the bones into small pieces and set aside.
- ROASTING PEPPERS:
- Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
- Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
- Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
- Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
- Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
- TO ROAST ONIONS:
- Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
- Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
- Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
- Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
- The heat from the hot onion slices will warm the poblanos.
- Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
- Set aside until ready to serve the tacos.
- TO SERVE:
- Place some the roasted pork in each tortilla.
- Top with onion/pepper mixture.
- Serve with sauce of your choice.
- Top with grated cheese and garnish with fresh cilantro and lime wedges.
