Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. In a 6-quart slow cooker, rub the garlic, oregano, 2 teaspoons salt, and 1 teaspoon pepper all over the ribs; stack the ribs on top of one another. Pour in the orange juice and scatter the onion on top. | 2. 2. Cover and cook on low until the meat is fork-tender, about 8 hours. Carefully transfer the ribs and onion to a large bowl. Discard the bones and cartilage. Break the meat into large chunks. | 3. 3. Heat a large skillet over medium-high heat. Working in batches, add the meat in a single layer and cook, without stirring, until browned and crisp on the bottom, about 3 minutes. While the meat browns, cover the tortillas with damp paper towels and microwave until warm and soft, about 1 minute. | 4. Divide the browned pork and slaw among the tortillas. Serve with the salsa. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	6		crushed	-	-	-	-
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
kosher salt black pepper			ground	-	-	-	-
rack louis pork sparerib	1		cut	-	-	-	-
orange juice	1	cup		111.6	25.791999999999998	1.736	0.496
onion	1		sliced	60.0	14.01	1.65	0.15
corn tortilla	24			-	-	-	-
express reg	2	cups		-	-	-	-
archer farm	1	jar	Roasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.