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Ingredients

• 1 (4 to 5 pound) boneless pork shoulder
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons extra-virgin olive oil
• 2 onions, cut into wedges, root end attached
• 4 large cloves garlic, crushed
• 1 1/2 teaspoons chopped oregano leaves, half a palmful
• 2 red chiles, thinly sliced
• 4 bay leaves
• 1 (12-ounce) bottle Mexican beer
• 2 cups chicken stock
• 4 oranges, juiced about 2 cups
• 1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
• 2 limes, juiced
• 1 1/2 cups white wine vinegar or white balsamic vinegar
• 1/2 cup sugar
• 2 small red onions, thinly sliced
• 1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
• 1/4 head red cabbage, shredded
• 1 cup crumbled queso fresco or 2 cups shredded Monterey jack
• 16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel

Description

Food Network Invites You To Try This Braised Pork Tacos Recipe From Rachael Ray.

Food Network