RCI-SW.004.0036.001

Pork Taco

Pork Taco from the Recidemia collection

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Trim excess fat from the pork shoulder and cut into 2-inch cubes, then pat dry with paper towels.
2
Combine kosher salt, black pepper, and ground cumin in a small bowl, then rub the spice mixture evenly over all sides of the pork cubes.
3
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the seasoned pork in a single layer, working in batches to avoid crowding.
8 minutes
4
Brown the pork on all sides until a golden crust forms, approximately 3–4 minutes per side, then transfer to a plate.
5
Return all browned pork to the pot and add the apricot jam, sliced jalapeños, and roughly chopped red onion, stirring to combine with any browned bits on the bottom of the pot.
6
Reduce heat to low, cover the pot partially with a lid, and simmer gently for 1 to 1.5 hours until the pork is very tender and easily shreds with a fork.
75 minutes
7
Remove the pot from heat and use two forks to shred the cooked pork directly in the pot, breaking it into bite-sized pieces while it remains in the liquid.
8
Stir the shredded pork to combine evenly with the apricot-jalapeño sauce, tasting and adjusting seasoning with additional salt and pepper as needed.
9
Warm the flour or corn tortillas over a gas flame, in a dry skillet, or wrapped in foil in a 350°F oven until pliable, about 1–2 minutes.
10
Spoon the shredded pork and sauce onto each warm tortilla and top generously with fresh cilantro leaves.
11
Serve the tacos immediately with lime wedges on the side for squeezing over each taco.

What Makes This Variant Distinct

  • Original variant

Cuisines