Pork and Plantain Tacos

Ingredients

• For the Slow-Cooked Pork:
• 1 ½ lbs pork shoulder, cut into chunks 🐖
• 2 tbsp olive oil 🫒
• 1 tsp salt 🧂
• 0.5 tsp black pepper
• 1 tsp cumin
• 1 tsp smoked paprika 🌶️
• 2 cloves garlic, minced 🧄
• 0.5 cup orange juice 🍊
• 0.25 cup lime juice 🍋
• 0.5 cup chicken broth 🍲
• For the Plantains:
• 2 ripe plantains, sliced into rounds 🍌
• 1 tbsp butter 🧈
• 0.5 tsp cinnamon (optional) ✨
• For the Tacos:
• 8 small corn tortillas 🌮
• 0.5 cup red cabbage, shredded 🥬
• 0.25 cup chopped cilantro 🌿
• 0.25 cup crumbled queso fresco 🧀
• Lime wedges for serving 🍋
• For the Lime Crema:
• 0.5 cup sour cream or Greek yogurt 🥛
• Juice of 1 lime 🍋
• 0.5 tsp garlic powder 🧄
• 0.25 tsp salt 🧂

Instructions

1. 11️⃣ Slow-Cook the Pork
2. 2Heat olive oil in a Dutch oven or slow cooker on medium heat. Add pork chunks and sear until browned. 🐖🔥
3. 3Add salt, pepper, cumin, paprika, and garlic. Stir to coat the pork in seasoning. 🌿🧄
4. 4Pour in orange juice, lime juice, and chicken broth. Cover and cook on low for 2.5 hours (or high for 1.5 hours) until tender.
5. 5Shred the pork with two forks and let it soak up the juices.
6. 62️⃣ Cook the Plantains
7. 7In a skillet, melt butter over medium heat. Add plantain slices and cook for 2-3 minutes per side until golden and caramelized. 🍌🔥
8. 8Sprinkle with cinnamon for extra sweetness (optional).
9. 93️⃣ Make the Lime Crema
10. 10In a small bowl, mix sour cream (or Greek yogurt) with lime juice, garlic powder, and salt. Stir until smooth. 🍋✨
11. 114️⃣ Assemble the Tacos
12. 12Warm tortillas on a skillet or open flame. 🌮🔥
13. 13Layer with shredded pork, caramelized plantains, red cabbage, and queso fresco. 🧀
14. 14Drizzle with lime crema and garnish with fresh cilantro. 🌿🍋
15. 155️⃣ Serve & Enjoy!
16. 16Serve with extra lime wedges and a side of black beans or rice.