Darn Tacos Recipe

Season and sear

Pat the pork cubes dry with paper towels. In a bowl toss pork with 1.5 tbs kosher salt, 1 tsp black pepper, oregano, cumin and smoked paprika. Heat 2 tbs vegetable oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering. Working in batches so meat doesn’t steam, sear pork cubes on all sides until deeply browned, about 6–8 minutes per batch. Transfer seared pork to a plate.

Build braising liquid

Reduce heat to medium. Add the sliced onion to the pot and cook 3–4 minutes until softened and translucent, scraping up browned bits. Add the minced garlic and cook 30 seconds until fragrant. Return all pork to the pot. Pour in orange juice, lime juice and 1 cup stock. Stir to combine and bring to a gentle simmer.

Braise

Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently until pork is very tender and breaks apart easily, 1.5 to 2 hours. Alternatively bake at 300°F (150°C) in the oven for 1.5–2 hours.

Reduce and crisp (optional)

When pork is fork-tender, remove lid and increase heat to medium-high. Cook uncovered 8–12 minutes until liquid reduces and pork begins to brown in spots. For crispier edges, shred pork with two forks, spread on a rimmed baking sheet and broil 3–5 minutes, tossing once, until edges are crisp.

Finish

Taste and adjust seasoning with salt as needed. Keep warm until assembly.

While the pork braises, combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp kosher salt in a small saucepan. Warm just until the sugar and salt dissolve, about 1–2 minutes. Place the thinly sliced red onion in a jar or bowl and pour the hot brine over it. Let cool to room temperature, then cover and refrigerate at least 30 minutes. Keeps well for up to 2 weeks refrigerated.

In a bowl combine 2 cups shredded cabbage, 1/4 cup chopped cilantro, juice of 1 lime, 2 tbs mayonnaise, 1 tsp hot sauce (if using) and 1/2 tsp salt. Toss until evenly coated. Taste and adjust salt or lime. Refrigerate until ready to use; toss again just before assembling tacos.

Warm tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable, or wrap stack in a damp towel and microwave for 30–45 seconds.

Assemble tacos: place 2–3 tbs of shredded pork on each warm tortilla. Top with a small handful of quick slaw, a spoonful of pickled red onion, a sprinkle of crumbled cotija, and a few cilantro leaves. Squeeze fresh lime over the top and add hot sauce or salsa to taste.

Serve immediately while pork is warm and tortillas are pliable.