1 (1-pound) pork tenderloin, trimmed and cut into 2-inch pieces
1 teaspoon honey
salt & pepper
1 cup shredded carrot
1 cup thinly sliced peeled jicama
1/4 cup chopped cilantro
8 (6-inch) corn tortillas, warmed
4 lime wedges
Instructions
1. Heat a Dutch oven over medium heat. Add 2 teaspoons oil;
swirl. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds.
Stir in tomato paste and next 4 ingredients (through chile
powder); cook 2 minutes. Add stock and 1 cup orange juice;
bring to a boil. Add pork to pan; cover, reduce heat, and simmer
20 minutes. Place pork on a cutting board. Bring orange juice
mixture to a boil; cook 23 minutes or until reduced to 1 cup.
Shred pork with 2 forks. Return pork to pan; toss.
2. Combine remaining 2 teaspoons olive oil, remaining 2
tablespoons orange juice, honey, salt, and pepper in a medium
bowl, stirring with a whisk. Stir in carrot, jicama, and cilantro. Top
each tortilla with 1/2 cup pork mixture and 1/2 cup jicama
mixture. Serve with lime wedges.
Originally Submitted
5/25/2014
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