INGREDIENTS PICKLED ONIONS – 1 large Red Onion – 2 cups Red Wine Vinegar – 6 tbsp Sugar – 1 tsp Cumin PORK FILLING – 2 lbs Pork Stew Meat – 2 cloves Garlic – 2 cups Chicken Broth – 1 tbsp Ground Cumin – 1 tbsp Chili Powder – 1 tsp Salt & Pepper CILANTRO LIME CREMA – 1 cup Sour Cream – 2 Limes – 4 tbsp Fresh Cilantro – 1/4 tsp Salt OTHER INGREDIENTS – 4 fresh Scallions – 12 6" Corn Tortillas – 6 oz Shredded Cheddar – 2 tbsp Fresh Cilantro
Shredded pork makes delicious dinners. You can slow cook a large portion of pork and then freeze it ahead so you can pull it out on a busy night for a quick meal. This meal is easy to prep ahead and put together last minute.
PREPARE THE PICKLED ONIONS BY HEATING VINEGAR, SUGAR AND CUMIN UNTIL IT DISSOLVES AND POUR IT OVER THE ONIONS. ONCE IT COOLS, REFRIGERATE THE ONIONS.
YOU CAN ENJOY PICKLED ONIONS ON TACOS, SALADS, SANDWICHES, IN RICE BOWLS, WITH GRILLED MEAT AND SO MUCH MORE.
LIME CREMA CAN BE MADE A FEW DAYS IN ADVANCE. THE KEY TO THIS SAUCE IS USING LIME ZEST VS JUICE.
COMBINE ALL THE INGREDIENTS FOR THE PORK AND LET IT COOK FOR 8 HOURS. IT'LL BE FALL OFF THE FORK TENDER!