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<\/p>\nThis is a wonderfully simple slow and low Pork dish that makes for some mind blowing tacos. I prefer to use the small corn tortillas since the corn flavor works beautifully with the pork. As far as toppings its really up to you. I\u2019ve always been a fan of black beans and they pair well with pork, but again Tacos are personal. I do recommend making the pickled onions as its a great recipe to have and holds well in the fridge .<\/p>\n
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3 lb Pork sirloin or boneless pork shoulder *<\/p>\n
1 bottle ginger beer<\/p>\n
1 orange cut in half<\/p>\n
1 yellow onion sliced<\/p>\n
4 whole garlic cloves<\/p>\n
1 1\/2 cups apple cider<\/p>\n
1 teaspoon while black cloves<\/p>\n
2 tablespoons apple cider vinegar<\/p>\n
1 bay leaf<\/p>\n
kosher salt<\/p>\n
olive oil<\/p>\n
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Pre-heat oven to 325. Over a high heat add a tablespoon of olive oil to a dutch oven. Add pork fat side down and brown for 5 minutes flip over add oranges , onions, garlic and let brown ( the orange will brown which helps develop a brown sugar taste). Cook for another 5 minutes Stir occasionally so nothing burns. Add ginger beer, cider, vinegar , bay leaf and black peppercorns. Season with a couple of pinches of salt. Bring to a simmer and cover. Place in the oven and cook for 2 1\/2 \u2013 3 hours. The pork should be pull apart tender . Remove from oven and let rest for 30 minutes. Slice the pork with a knife and coat with the pan sauces.<\/p>\n
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Serve with your favorite tacos toppings and enjoy!. If you have any leftover it would be great in a fried rice recipe.<\/p>\n
Pickled Onions<\/em><\/strong><\/p>\n 1 large white onion thinly sliced<\/p>\n 2 cups cider vinegar<\/p>\n 1\/4 cup sugar<\/p>\n 1 tablespoon salt<\/p>\n Combine all ingredients in a small non reactive bowl and cover for at least 2 hours before eating. Will keep in the refrigerator for a week or so. You can also, add red pepper flakes for something spicier.<\/p>\n * depending one the size of the shoulder, you can always cut in half and adjust the quantity of the ingredients accordingly. So for a 6 lb boneless shoulder cut in half and double the ingredients.<\/p>\n