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Learn how to make delicious and healthy braised pork tacos with Louisiana Culinary Institute student chef, Jonathan Drago. This easy recipe is sure to be a winner at the dinner table.
1. Start by seasoning the pork shoulder. Rub it down with olive oil, a little of the salt, pepper, oregano and granulated garlic. Make sure that the seasoning is rubbed in well all the way around the pork shoulder.
2. Next, place pork in a heated cast iron skillet (or large roasting pot with lid) to sear all sides. This should take about 2-3 minutes on each side.
3. Once pork is done searing, add the carrots and onions.
4. When the carrots and onions are caramelized, add the diced tomatoes.
5. After the tomatoes cook down a little, add the beef stock to the pot.
6. Remove the pot from the stove with the lid and place in a heated 375-400 degree oven. Let it cook for an hour to an hour and a half or until the pork has an internal temperature of 160 degrees Fahrenheit.
7. While the pork is cooking, begin making the healthy slaw and vinaigrette by gathering the ingredients.
8. Slice the vegetables as thin as possible, a.k.a. julienne, which is about 1/8th inch thick.
9. Once the vegetables are all cut, begin making the vinaigrette.
10. In a bowl, add about 3-4 teaspoons of the cane vinegar, an ounce of olive oil and salt and pepper.
11. Whisk the ingredients together until the oil and vinegar are combined, add the cut vegetables and toss the coat the vegetables in the vinaigrette.
12. Place the bowl in the refrigerator for 15 minutes to meld the flavors.
13. Once the pork in finished, remove the pot from the oven, place the pork shoulder on a cutting board and let it sit for a couple of minutes to breathe so the juices do not run out when you begin slicing pieces.
14. After a couple of minutes, cut the pork into slices.
15. Warm up the tortillas.
16. Begin building your tacos with the tortilla, add some pork and then place your slaw on top. Enjoy!