These Chili & Lime Slow-Cooked Pork tacos are particularly good with a cold Margarita and fresh pico de gallo! I would probably double the escabeche!
Chili & Lime Slow-Cooked Pork with Red Onion Escabeche
recipe from Kathy Casey's Northwest Table
Pork:1/4 cup chili powder
1 tablespoon coriander seed, crushed
1 tablespoon salt
1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
2 large tomatoes, chopped
4 cloves garlic, sliced
1/4 cup fresh lime juice
Escabeche:2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 tablespoons corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 teaspoon salt
Accompaniments:Warm corn tortillas
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
1. To prepare the pork, mix the chili powder, coriander seed, and salt in a large, shallow bowl. Roll the pork in the mixture, taking up all the seasoning.
2. Put the pork in a slow-cooker, add the remaining ingredients, and set the cooker on high. Let cook for 8 hours-or up to 10 hours if you're still at work!
3. When ready to serve, mix the escabeche ingredients well, then place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.
4. Serve the pork with the escabeche and accompaniments. Diners build their own "soft tacos," then squeeze lime juice over the filling before folding.
Chef's Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam the tortillas in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrap in a towel as described above.