Tex-Mex red chile pork tacos
5
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
12
Difficulty
Easy
The pineapple juice and vinegar in this recipe give the pork a nice sweet-sourness and tenderize the meat at the same time.
Ingredients
Red onion
1 large, halved and thinly sliced
Cider vinegar
4 Tbsp, (1/4 cup)
Kosher salt
1¼ tsp
Pineapple juice
1 cup(s), unsweetened
Ancho chili powder
3 Tbsp
Garlic
4 clove(s), crushed through a press
Ground cumin
1 tsp
Dried oregano
1 tsp
Uncooked lean pork shoulder
2 pound(s), boneless, trimmed
Store-bought taco shells
12 medium, warmed
Romaine lettuce
4 cup(s), shredded, lightly packed thinly sliced, or iceberg lettuce
Radishes
6 large, thinly sliced and cut into matchsticks (about 1 cup)
Lime
1 item(s), cut into 6 wedges