Wednesday, September 7, 2011

Mexican-Asian Fusion Shredded Pork Tacos

1-2 lbs pork tenderloin or shoulder
1 C hot water
1 C brown sugar
2 Tbsp Worcestershire sauce
1 C soy sauce
⅓ C rice vinegar
¼ C lime juice
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp Chinese Five Spice
1 tsp white pepper
1 Tbsp coarse ground black pepper
1 Tbsp ground cumin
1 tsp chili powder (or more if you like spicy foods)
1 Tbsp  crushed red pepper flakes
1 Tbsp chopped or sliced fresh garlic (optional)

Medium flour tortillas
Shredded lettuce
Sour Cream (optional)
chopped green onions (optional)
diced tomatoes (also optional)

Combine hot water with brown sugar and stir until dissolved. Add Worcestershire and soy sauces, rice vinegar, lime juice and stir. Add dry ingredients (and fresh garlic, if desired) and stir until mixed well.  In an airtight container, pour over pork, seal and refrigerate minimum of 3 hours. For best results, marinate pork overnight, turning at least once so all of the pork has a chance to be submerged in the marinade at some point.

Pre-heat oven to 350. In a deep casserole or other baking dish with high sides, place pork.  Add enough marinade so that the liquid is about 1 inch deep...this will be the liquid the pork will braise in.  Cover dish with foil and place in oven.  Bake for a minimum of 2 hours, up to 3 for larger cuts of meat.

Take dish out of the oven; meat should be fork-tender, or fall-off-the-bone tender. Let pork rest for 10 minutes.  Place pork on chopping board, and with 2 forks, pull apart the meat so that it becomes "shredded."  Place in a serving dish or bowl. Take some of the marinade/braising liquid, about 1/4-1/3 cup, and add to the shredded pork so it doesn't dry out.  Cover and set aside.

Place a damp cloth or paper towel on top of a few tortillas on a plate and microwave for about 30-60 seconds or until warm. Take a tortilla, add lettuce, some of the shredded pork, green onions, sour cream and tomatoes.  Enjoy!

Makes about 8-12 tacos; serves approximately 4-6 people.


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