
Tex-Mex Red Chile Pork Tacos
5 - 6
PersonalPoints™ per serving
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
12
Difficulty
Easy
The pineapple juice and vinegar in this recipe give the pork a nice sweet-sourness and tenderize the meat at the same time.
Ingredients
Uncooked red onion(s)
1 medium, halved and thinly sliced
Cider vinegar
4 tbsp(s), (1/4 cup)
Kosher salt
1¼ tsp(s)
Pineapple juice
1 cup(s), unsweetened
Ancho chili powder
3 tbsp(s)
Garlic clove(s)
4 clove(s), large, crushed through a press
Ground cumin
1 tsp(s)
Dried oregano
1 tsp(s)
Uncooked lean pork shoulder
2 pound(s), boneless, trimmed
Store-bought taco shell(s)
12 medium, warmed
Romaine lettuce
4 cup(s), lightly packed thinly sliced, or iceberg lettuce
Fresh radish(es)
6 large, thinly sliced and cut into matchsticks (about 1 cup)
Fresh lime(s)
1 item(s), cut into 6 wedges