Slow Cooked Pork Tacos with Fire Roasted Tomatoes and Pickled Onions
Ingredients
- 1 yellow onion, roughly chopped
- 2 garlic cloves, crushed
- One 15-ounce can fire roasted tomatoes
- 1 to 2 chipotle peppers, roughly chopped
- 2 tablespoons Worcestershire sauce
- 1/4 cup chopped cilantro leaves
- 4- to 5-pound pork shoulder
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup white vinegar
- 2 tablespoons sugar
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- 1 red onion, thinly sliced
- 1 teaspoon dried oregano
- 24 corn tortillas
- 1 small green cabbage, shredded
- 2 avocados, peeled and thinly sliced
- Pickled red onions
- One 16-ounce container sour cream
- Chopped cilantro leaves, for garnish
Instructions
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