Mexican · Dinner
Slow Cooked Pork Tacos (High-Protein)
Shredded pork shoulder braised low and slow with cumin, chili powder and orange, piled onto warm corn tortillas with black beans, queso fresco and pickled onion. A protein-boosted taco plate built around extra beans and cheese, finished with cilantro and a lime squeeze for brightness.
$4
20 minsPrep
150 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.4gProtein
24.8gFat
48.6gCarbs
7.2gSugar
9.8gFiber
1580mgSodium
146mgChol
8.9gSat Fat
1180mgPotassium
340mgCalcium
4.6mgIron
1.9mcgVitamin B12
22mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim pork shoulder of excess fat and cut into 2-inch chunks. Mince garlic, slice onion, chop cilantro, and halve the red onion thin.
2
Sear
Heat olive oil in a small heavy pot over medium-high heat. Sear pork chunks 4–5 minutes per side until deeply browned on two faces.
3
Braise
Add garlic, sliced onion, orange juice, cumin, chili powder and chicken stock to pot. Cover, reduce heat to low, and braise 2–2.5 hours until pork shreds easily with a fork.
4
Finish
Lift pork onto a plate and shred with two forks. Return to pot and toss through reduced liquid over low heat 2 minutes.
5
Plate
Warm tortillas in a dry skillet over medium heat 20–30 seconds per side. Divide pork and beans between tortillas, top with queso fresco, pickled red onion and cilantro. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pork shoulder
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin-ground
- 2 tsp2 tsp chili-powder
- 11 onion
- 11 orange
- 2/3 cup170g black bean
- 3 oz86g queso fresco
- 44 small corn tortillas (12-inch)
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp salt
- 1/2 cup120ml chicken stock
- 2 tsp2 tsp olive oil
- 22 lime wedge
