Pork shoulder is rubbed with Mexican spices, browned, and braised in crushed tomatoes, vinegar, peppers and onions.
Ingredients
1tbspOlive oil
1tbspAncho chile powder
1tbspMexican oreganodried
1lbsPork shoulderboneless
1cupGreen bell peppersdiced
1cupYellow bell peppersdiced
1cupsLow-sodium chicken stock
3cupscrushed Tomatoes-No Salt Added
1tbspRed wine vinegar
1tbspPaprika
1tbspCayenne pepper
20ea Corn tortillas6 inch
20ea Lime wedgesfresh
3cupsColeslaw
Instructions
Preheat oven to 325°F.
Heat olive oil in large pot over medium-high flame.
In a bowl, mix ancho chile powder and Mexican oregano; rub on pork shoulder. Brown seasoned pork shoulder on each side for 2 minutes; remove from pot. Add bell peppers and onion to pot. Add the chicken stock, Angela Mia Crushed Tomatoes, red wine vinegar, paprika and cayenne; simmer for 3 minutes. Return pork shoulder to pot; cover and place in oven for 1-1/2 hours. When finished cooking, shred pork and leave in cooking juices.
For coleslaw, mix 1 cup of reduced fat sour cream with 2 tsp red wine vinegar and toss with 3 cups of coleslaw vegetables. Let sit in refrigerator for 1 hour.
To serve, place shredded pork in the center of the corn tortillas, top with coleslaw, fold over and hold it closed with a fresh lime wedge.