Lonestar Pork Tacos
I spent a good portion of my formative eating years in Austin, TX. And well, let’s also add a good portion of my formative beer drinking years there as well. I have a sweet spot in my belly (and heart) for Texas. As I prepare to return to the Republic of Texas this week for a wedding…I have been scheming my eating plan as well.
I’m headed to Houston so I already know Mexican is on the menu. BBQ from the Goode Company and drinks at the Anvil. But, to get me in the mood…I made Lonestar Pork tacos the other night. Got the recipe from a native Texan now living here in St. Louis. (So glad you are here, Schunke family!!!)
It’s the easiest damn thing you will ever make. Seriously.
Lonestar Pork Tacos
(makes enough for 4-6 folks to get nice and full)
1 tbsp chili powder
2 tsp ground cumin
2 tsp coarse salt
1 tsp freshly ground pepper
2-2.5 lbs boneless pork shoulder, trimmed
1/4 cup apricot jam or preserves
1/4 cup brown sugar
2 tbsp orange juice
3 cloves garlic, minced
2 fresh jalapenos, seeded, sliced
1 red onion, sliced into rings
8 small flour or corn tortillas, warmed
1 cup coarsely chopped fresh cilantro, stems removed
2 avocados, pitted, peeled, and chopped
2 limes, cut into wedges
1) Preheat oven to 300 degrees (if using slow cooker, follow instructions at end). Place a large sheet of heavy-duty aluminum foil in a large baking dish. Mix the chili powder, cumin, salt, and pepper in a small bowl. Place the pork in the center of the foil and season with the spice mixture.
2) Whisk together the jam, brown sugar, OJ, and garlic in a small saucepan over medium heat. Cook, stirring frequently, until the brown sugar is melted and the sauce is slightly thickened. Spoon the mixture over the pork, turning to coat. Add the jalapenos and onions, and tightly wrap the pork with the foil.
3) Roast for about 4 hours until fork tender. After the pork has cooled slightly , unwrap and transfer to a plate, reserving the jalapenos and onions. Discard the juices and foil. Use a fork to shred the pork, discarding any fat. Toss in the jalapenos and onions, and transfer to a serving platter. Serve with the tortillas, cilantro, avocados, and lime wedges.
4) Slow cooker: After rubbing meat with spices, place in slow cooker. Pour sauce on top, then top with onions and jalapenos. Cook on low for 8 hours. Stir mixture together and serve.
It is so, so, SO tasty. I add extra heat because the Lehrers like it SPICY. But you get the gist of it. Perfect for a big group…just double the recipe.