Adobo Pork Tacos

Ingredients

30173 • 1 tbsp Olive Oil

68083 • 1 tbsp Chili Powder

68238 • 1 tbsp Oregano

17045 • 1 # Pork Shoulder

88550 • 1 cup Green Bell Pepper, diced

88173 • 1 cup Yellow Bell Pepper, diced

57715 • 1 cup Low Sodium Chicken Stock

57222 • 3 Cups Angelia Mia Crushed Tomatoes

56114 • 1 tbsp Red Wine Vinegar

68351 • 1 tbsp Paprika

68261 • 1 tbsp Cayenne Pepper

60031 • 20 ea Corn Tortillas 6 in

88056 • 20 ea Lime Wedges

31020 • 3 cups Coleslaw

Instructions

1. Preheat oven to 325°F.

2. Heat olive oil in large pot over medium-high flame.

3. 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.

4. 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.

5. 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.