Cuban Pulled Pork Tacos II
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Author: Lauren Kelp
Ingredients
2-3 lbs pork tenderloin
4 cloves of garlic, minced
1.5 jalapeños, minced
1 cup fresh cilantro leaves, finely chopped
kosher salt & fresh cracked black pepper
3-4 limes, juiced
1 orange, juiced
2 tablespoons white wine vinegar
½ cup extra virgin olive oil
Instructions:
Using a sharp knife, poke 4-5 homes in pork tenderloin.
Warm olive oil in a large skillet over medium high heat. Add pork and brown on all sides.
Using a blender or hand mixer, combine the garlic, jalapeño, cilantro, salt and pepper to make a paste.
Add the lime juice, orange juice, vinegar and olive oil. Shake well to combine.
Remove pork from skillet and place in slow cooker.
Pour marinade over pork, an set slow cooker on low for 8 hours.
When pork is finished cooking, remove form slow cooker and place on large cutting board. Using two forks, shred the pork.
Remove all remaining liquid from slow cooker except for 1 cup and place shredded pork back into the pot. Cook on low for 15-20 minutes.
Serve on warm corn tortillas with shredded cabbage, fresh cilantro, cotija cheese and lime.
From blog.kj.com