Escabeche Pulled Pork Tacos With Loco Orange Slaw Food

ESCABECHE PULLED PORK TACOS WITH LOCO ORANGE SLAW

Steps:

• 1. Place all ingredients for Escabeche Paste in a mini food processor.
• 2. Pulse until a liquid paste is formed.
• 3. Cover roast evenly with the Escabeche mixture.
• 4. Pour chicken broth into crock pot. Add onion and green chiles.
• 5. Place roast in crockpot and cook on low for 8 - 10 hours.
• 6. Remove roast onto cutting board. Reserve liquid.
• 7. Shred the roast and add back to the crock pot. Cover with enough of the reserved liquid to desired moistness. Don't over do it - you don't want a "soupy" mixture.
• 8. Cook on low for another 30 minutes. Gather you garnishes and get ready to assemble.
• 9. On heated corn tortillas (I use the microwave) place some Pork Escabeche followed by My Crazy Orange Coleslaw. Then add your favorite garnishes. Enjoy!

SLOW COOKED ORANGE PORK ROAST TACOS

Steps:

• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
• Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.

GRILLED PORK ESCABECHE

Steps:

• Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
• Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
• If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.