slow-cooked pork tacos

Big news in my world – I’m moving! While staying in Louisville, the kitchen that has allowed me to cook so many things in the last year will be changing, and I will have to adjust to a new environment. This will also probably mean a slow-down in blog posts in the next month or so – as it has meant for the last few weeks while I’ve been searching for housing to be shared with the cheese-grater extraordinaire – which will also be an adjustment. Instead of cooking for one and occasionally two, I’ll be cooking for two more often. And perhaps having a meal cooked for me every once in a while (hint, hint…).

All that aside – today’s recipe is, in my opinion, the best thing I have made all year, maybe even EVER. I’ve been on a taco kick recently, sparked by the also-amazing pork tacos at the restaurant, Hammerheads, in Louisville. I apologize to my vegetarian and vegan readers, because this would be difficult to subtract the meat and keep the same taste level. If you like/ eat pork, and you like tacos, this is delicious. Tender, saucy, spicy  meat with kicky pickled onions, all cooled down by some mashed avacado… I’m craving the meal all over again.

I didn’t alter the recipe from the original much at all – except for using crushed tomatoes instead of diced, and using a little less, a little leaner meat. So here’s the recipe, from Food 52, for the best pork tacos you will ever have (except for maybe those at Hammerheads…)

Slow-Cooked Pork Tacos, from Food 52

Serves 6 (2 tacos per person – leftovers taste great!)

2 t. cumin seeds (or 2 t. ground)

1 t. coriander seeds (or 1 t. ground)

2 t. ancho chili powder (Nuts and Stuff, now located at 1000 Barret Ave. in the Highlands, right by Lynn’s Paradise Cafe , is a great place to get this)

1 t. chipotle chili powder (ditto ancho chili powder)

1/2 t. dried oregano

1 and 3/4  pounds boneless pork shoulder trimmed of fat and cut into 3/4-inch chunks

Kosher salt

Vegetable oil

1 medium yellow onion, chopped

1 poblano pepper, chopped

1 serrano chili, seeded and finely chopped

2 garlic cloves, minced

1  15-oz. can crushed tomatoes

1 cup chicken stock

2 large limes

Corn tortillas

2 avocados

Pickled onions (recipe below)

The originally recipe calls for toasting the coriander and cumin and then grinding the spices. Normally I would do this, but I was starting the cooking later than planned due to an unfortunate kickball accident involving my dining companion and future roommate, and just used ground spices that I did not toast. It still turned out great. If you want to toast and grind your own spices, here is what you do: put the cumin and coriander in a small pan and set over medium heat. Toast the spices for a minute or two, shaking the pan occasionally, until they’re fragrant. (Be careful not to burn them.) Grind the spices finally using a spice grinder or a mortar and pestle.

Add the spices to a small bowl, stir in both chile powders and the oregano and set aside.

Heat a tablespoon of oil in a large, heavy pot or Dutch oven over medium-high heat. Season the pork well with salt and add  the meat to the pot. Brown it well on all sides, about 4 minutes total, and transfer it to a bowl using a slotted spoon.

Lower the heat to medium. Add the onion, poblano, serrano and a generous pinch of salt. Cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook for a minute or so, until you can smell it.

Stir in the spice mixture and cook for another minute.

Return the meat to the pot, with any juices that have accumulated, and add the can of crushed tomatoes and chicken stock. Squeeze in the juice of half a lime and add 2 teaspoons of salt.

Turn the heat up to high and bring the liquid to a boil. Turn down the heat, cover the pot and simmer gently for an hour. Uncover the pot and continue to simmer until the pork is very tender and the sauce is reduced and thick, 30 to 60 minutes longer.

Taste for seasoning, adding salt if needed, and squeeze in the juice of another half a lime.

Serve with warmed corn tortillas, mashed avocado, and the picked onions.

Pickled Onions

1 medium red onion

1 T. kosher salt

2 T. sugar

1/4 medium beet, peeled

Handful cilantro

Cider vinegar

Slice the onion thinly and put it in a microwaveable container. Add the salt, sugar, beet and cilantro. Cover everything with about 1/2 c. water and 1 c. cider vinegar (or 1 part water to 2 parts vinegar). Microwave for 1 minute, stir, and microwave for another minute. Cool, then cover and refrigerate overnight, or while everything cooks – like I did because I didn’t plan ahead that much.

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