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Ingredients
US|METRIC
6 SERVINGS
- 2 lb. pork shoulder (cut into 6 chunks)
- 1/2 lb. bacon (cut crosswise into thin strips)
- 2 onions (large, halved and thinly sliced)
- 1 carrot (cut into chunks)
- 1 stalk celery (cut into chunks)
- 3 cloves garlic
- 1 jalapeno chile (halved and seeded)
- salt
- black pepper
- 2 Tbsp. olive oil
- 3 Tbsp. tomato paste
- 2 Tbsp. flour
- 2 cups red wine
- 1/2 Orange
- 1 tsp. dried oregano
- 2 bay leaves
- 2 cups beef broth (OR stock)
- 1/2 cup sour cream
- 16 corn tortillas (7 to 8 - inch, warmed)
- 3/4 cup Parmesan cheese (freshly grated)
- 4 cups slaw (Fennel)
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Directions
- In a large Dutch oven over medium-low heat, cook bacon, stirring occasionally, until nearly crisp, 10-12 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Set aside. Add onions to bacon fat and cook over medium-low heat, stirring occasionally, until golden, about 30 minutes. Transfer to a bowl and set aside.
- While onions are cooking, in the bowl of a food processor, combine carrot, celery, garlic, and jalapeno and pulse to finely chop. Set aside.
- Preheat oven to 325 degrees F. Use paper towels to pat pork dry. Season on all sides with salt and pepper.
NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories850Calories from Fat400 |
| % DAILY VALUE |
| Total Fat44g68% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium1160mg48% |
| Potassium1290mg37% |
| Protein47g |
| Calories from Fat400 |
| % DAILY VALUE |
| Total Carbohydrate55g18% |
| Dietary Fiber8g32% |
| Sugars5g |
| Vitamin A50% |
| Vitamin C80% |
| Calcium35% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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