FLeury-Michon

Braised Pork Tacos

  • Cooking 3 hours
  • Preparation 30 min.
  • Portions 12 tacos

Tacos is by far the ultimate summer recipe. It is simply impossible not to feel festive while eating a delicious tacos filled with fresh ingredients. Serve this recipe with a refreshing margarita or a summer mocktail.

 

Ingredients (braised pork):

1 boneless roast pork

1 cup water

1 tbsp. tomato paste

2 tbsp. lime juice

4 garlic cloves

1 tbsp. chili powder

Salt and pepper

 

Ingredients (Pico de gallo):

2 tomatoes diced

½ cup white onions chopped

Half jalapeno minced

15 cilantro leaves

Lime juice (1 lime)

1 tbsp. olive oil

Salt and pepper

 

Ingredients (tacos):

1 cup sour cream

1 cup feta cheese crumbled

1 cup fresh lettuce

2 avocados

12 corn tortillas

 

Instructions (braised pork):

1. Preheat the oven to 350 °F.

2. Cut the pork roast in 4 pieces.

3. Place the pork and the rest of the ingredients in a baking dish. Bake in the oven for 3 hours or until the meat is tender.

 

Instructions (Pico de gallo and tacos):

1. In a bowl, combine all the ingredients for the Pico de gallo and store in the refrigerator.

2. Using a fork, pull the meat to get thin shreds.

3. Add the pork, lettuce, Pico de gallo, avocado cubes, sour cream, feta cheese and cilantro leaves on the tortillas. Serve immediately.

Braised Pork Tacos