Sigh. This is honestly one of my favorite dishes I have ever made in my whole life. SO delicious! Meaty and spicy and tangy and earthy and soft and crunchy. Basically, perfect. Also, easy. Hells bells!
Here’s the problem…I don’t really have a recipe, per se. More like some vague instructions. Still, it’s so easy, I don’t see how it can go wrong. It seems like a lot of steps, but it’s a lot of passive cooking and it literally made 20 tacos.
I’m breaking it down into 4 separate sections- pork, pickled red onions, sauce and tacos.
- Slow cooker
- Pork roast (needs to fit in slow cooker)
- 2 cloves garlic
- Veggie oil
- Chicken broth
- Roasted green chiles (I used hatch frozen)
- Seasoning: Mexican oregano, Salt & Pepper, Flour
- Yellow onion
- Get ~2 T veggie oil heating in large skillet over med-high. Meanwhile, trim the pork of outside fat. Pat dry and season liberally with salt and pepper. Sprinkle with flour and pat in (about 2 Tablespoons). When oil is very hot, add pork and sear on all sides.
- While pork is searing, slice onion into thin half moons (pole to pole, then across). Place onions in bottom of slow cooker. When pork is seared, place on top. Add green chiles to taste (I used a full container of hot, so about a cup).
- Add enough chicken broth (or water + bouillon) to come 3/4 up roast. Smash and peel garlic, and add whole. Sprinkle with 1 teaspoon mexican oregano. Put slow cooker on high for first hour, then cook on low for 6-8 hours. The meat should fall apart.
- Remove meat from pot, cover and set aside. When cool enough, strain remaining solids (onion, chiles, garlic) from liquid and set aside for sauce.
- Defat liquid by placing in fridge and removing top fat when cool OR by using a fat separator. Place remaining liquid in small pot and bring to boil. Reduce to simmer and cook until reduced to ~1/3-1/2 cup.
- Meanwhile, shred meat with two forks or fingers. When liquid is reduced, stir into pork and set mixture aside.
Pickled red onions
- 1 red onion
- 1 cup red wine vinegar
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 jalapeno, seeded and cut into rings (OPTIONAL)
- Thinly slice onions into half moons and place in medium, heat-proof bowl.
- Bring vinegar, sugar, salt and optional jalapeno to a boil over medium-high heat, stirring occasionally. When boiling and sugar fully dissolved, remove from heat and pour over onions.
- Stir to combine and cover with plastic wrap. Let sit in fridge for 30-60 minutes. Strain liquid and reserve onions.
Green chile sauce
- Reserved solids from pork
- Salt & Pepper
- Olive oil
- Blend reserved solids in blender until smooth. If too thick, add a bit of water.
- Add ~1-2 teaspoons honey (you can always add more later, but you can’t take it back) and salt and pepper to taste. It should be spicy and creamy.
- With blender running, slowly drizzle in 1-2 tablespoons olive oil to emulsify.
- Corn tortillas
- Green chile pork
- Creamy green chile sauce
- Sweet, sour and spicy pickled red onions
- Optional: cilantro, feta or cotija cheese, shredded carrots and/or cabbage