Weeknight tacos usually consist of quick-cooking fillings like ground beef, packaged taco seasoning and some hard taco shells. It's all good for a quick dinner.
These tacos don't need any cheddar cheese or lettuce or even taco sauce!
If you are craving some South of the Border flavor, you have come to the right place.
1 3 lb. boneless pork butt roast, trimmed and cut into 2-inch pieces
1/2 cup water
1/2 large onion, peeled and halved through root end, plus chopped onion for serving
1 Tbsp. minced canned chipotle chile in adobo sauce
1 tsp. dried oregano
1 Tbsp. sugar
1 tsp. ground cumin
Salt and freshly ground black pepper
1 bay leaf
1 orange, halved
2 Tbsp. fresh lime juice, plus wedges for serving
10-12 corn tortillas, warmed*
Fresh cilantro leaves
Thinly sliced radishes
Combine pork, water, onion quarters, chipotle, oregano, sugar, cumin, 1 tsp. salt, 1/2 tsp. pepper and bay leaf in slow cooker pot. Juice orange into bowl and remove any seeds. Add juice from orange halves into pot, then add spent halves. Cover and cook on LOW 8 hours. This can also be done in the pressure cooker and cooked for 35 minutes.
When ready, remove onion quarters, orange halves and bay leaf from cooking liquid. Using a large spoon, skim excess fat from surface of sauce. Increase setting to HIGH and simmer, breaking up meat into bite size pieces with wooden spoon until cooking liquid has thickened, about 15 minutes. Stir in lime juice and season with salt and pepper to taste.
Serve with warm tortillas, chopped onion, cilantro, radishes and lime wedges.
*Warming the torillas up before serving is crucial for both their flavor and texture. Toast tortillas, one at a time, directly on cooking grate over medium gas flame, until slightly charred around edges, about 30 seconds per side. Or toast tortillas, one at a time, in dry skillet over medium-high heat until softened and speckled brown, 20-30 seconds. Wrap in clean dish towel to keep them warm and soft until serving time.