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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. PORK: | 2. Using a sharp knife, make 6 incisions in the pork roast. | 3. Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally. | 4. Season pork with Southwest Seasoning, salt, and pepper. | 5. Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender. | 6. Remove from crock pot and cool for 30 minutes. | 7. Using 2 forks, pull the meat off the bones into small pieces and set aside. | 8. ROASTING PEPPERS: | 9. Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over. | 10. Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes. | 11. Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers. | 12. Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin. | 13. Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours. | 14. TO ROAST ONIONS: | 15. Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill. | 16. Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill. | 17. Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes. | 18. Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine. | 19. The heat from the hot onion slices will warm the poblanos. | 20. Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt. | 21. Set aside until ready to serve the tacos. | 22. TO SERVE: | 23. Place some the roasted pork in each tortilla. | 24. Top with onion/pepper mixture. | 25. Serve with sauce of your choice. | 26. Top with grated cheese and garnish with fresh cilantro and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork butt shoulder	1			403.4676	0.0	89.7602	2.2667
garlic clove	6			403.4676	0.0	89.7602	2.2667
lime juice	1/3	cup		20.1667	6.7921	0.3388	0.0565
emeril southwest seasoning	1	tablespoon		403.4676	0.0	89.7602	2.2667
kosher salt	1	teaspoon		403.4676	0.0	89.7602	2.2667
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
poblano pepper	1		roasted	403.4676	0.0	89.7602	2.2667
red pepper	1		roasted	1.25	0.2753	0.0584	0.0138
onion	1		cut roasted sweet	60.0	14.01	1.65	0.15
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
lime juice	1	tablespoon		20.1667	6.7921	0.3388	0.0565
pico de gallo				-	-	-	-
salsa				-	-	-	-
mole				403.4676	0.0	89.7602	2.2667
monterey jack cheese	1/2	lb	grated	403.4676	0.0	89.7602	2.2667
corn tortilla	10		steamed steamed	-	-	-	-
cilantro stem				403.4676	0.0	89.7602	2.2667
lime wedge				403.4676	0.0	89.7602	2.2667

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