Best 3 Escabeche Pulled Pork Tacos With Loco Orange Slaw Recipes

**Experience a Flavorful Fusion: Escabeche Pulled Pork Tacos with Loco Orange Slaw**

Prepare to tantalize your taste buds with a culinary creation that seamlessly blends Mexican and Filipino flavors. Introducing the Escabeche Pulled Pork Tacos with Loco Orange Slaw, a dish that promises an explosion of taste and texture in every bite. Succulent pulled pork, marinated in a tangy escabeche sauce, is the star of the show, nestled in warm tortillas and topped with a refreshing and vibrant loco orange slaw. The escabeche sauce, a delightful blend of vinegar, spices, and aromatics, infuses the pork with a burst of tangy and savory flavors. The loco orange slaw, a harmonious blend of shredded cabbage, carrots, and oranges, adds a contrasting crunch and a burst of citrusy sweetness. Together, these elements create a symphony of flavors that will leave you craving more. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the best of both worlds.

Let's cook with our recipes!

SLOW COOKED ORANGE PORK ROAST TACOS

Slow Cooked Orange Pork Roast Tacos image

Provided by Sandra Lee

Time 9h30m

Yield 10 servings

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 (10-pound) bone-in pork shoulder, picnic cut
2 tablespoons soy sauce
1 tablespoon chopped garlic
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 cup orange marmalade
20 corn tortillas
Cabbage Slaw, recipe follows
1 head red cabbage, shredded
4 medium carrots, coarsely grated
1/4 cup cider vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.
Use the leftovers from this recipe to make Pulled Pork Sliders with Mustard BBQ Sauce and Pickled Onions.

ESCABECHE PULLED PORK TACOS WITH LOCO ORANGE SLAW

Escabeche Pulled Pork Tacos With Loco Orange Slaw image

This is my version of a street taco. The spiced pork has all the traditional Mexican spices that I love. I just had to try it with My Loco Orange Coleslaw. This turned out to be a wicked combination that I will make again. I originally wanted to cook the pork on the grill to add another layer of flavor, but my weatherman has...

Provided by Tammy Brownlow

Categories Tacos & Burritos

Time 8h10m

Number Of Ingredients 20

Ingredients

3 lb pork roast
1 onion, thinly sliced
1 small can green chiles, for more heat try 1/4 cup 505 chiles
1 1/2 c chicken broth
FOR THE ESCABECHE PASTE:
8 clove garlic
1 tsp ground allspice
1 tsp ground cloves
1 1/2 tsp ground cumin
1 1/2 tsp ground cinnamon
3/4 tsp fresh ground black pepper
2 tsp dried spanish oregano
1/4 tsp cayenne pepper
2 Tbsp cider vinegar
1 Tbsp lime juice
1 Tbsp water
ADDITIONAL:
https://www.justapinch.com/recipes/salad/other-salad/my-crazy-orange-coleslaw.html?p=7
cotija cheese, pico de gallo, fresh avocado slices, thinly sliced radish, sour cream
corn tortillas

Steps:

1. Place all ingredients for Escabeche Paste in a mini food processor.
2. Pulse until a liquid paste is formed.
3. Cover roast evenly with the Escabeche mixture.
4. Pour chicken broth into crock pot. Add onion and green chiles.
5. Place roast in crockpot and cook on low for 8 - 10 hours.
6. Remove roast onto cutting board. Reserve liquid.
7. Shred the roast and add back to the crock pot. Cover with enough of the reserved liquid to desired moistness. Don't over do it - you don't want a "soupy" mixture.
8. Cook on low for another 30 minutes. Gather you garnishes and get ready to assemble.
9. On heated corn tortillas (I use the microwave) place some Pork Escabeche followed by My Crazy Orange Coleslaw. Then add your favorite garnishes. Enjoy!

GRILLED PORK ESCABECHE

Grilled Pork Escabeche image

You can use any cut of pork or chicken. The marinade is also good with mackerel or other fish (floured and sautéed or fried before marinating).

Provided by Mark Bittman

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup red wine vinegar or other vinegar
1 cup red wine
2 bay leaves
5 sprigs thyme, or 1 teaspoon dried thyme
5 sprigs marjoram or oregano, or 1 teaspoon dried marjoram or 1/2 teaspoon dried oregano
1 dried or fresh chili, optional
1 large onion, white or red, cut in half and sliced into half-moons
3 cloves garlic, peeled and lightly crushed
1 tablespoon sugar
Salt and pepper
2 pork tenderloins, 1 1/2 to 2 pounds

Steps:

Heat a charcoal or gas grill (or preheat broiler) until fire is moderately hot. Meanwhile, combine all ingredients except pork (including a pinch of salt and at least 1/2 teaspoon pepper) in a medium saucepan with 1 cup of water. Bring to a boil. Reduce heat to medium-low, and simmer about 5 minutes, until onion softens. Pour into a deep platter large enough for pork.
Sprinkle pork liberally with salt and pepper, and brown on all sides until nearly cooked through (150 degrees on an instant-read thermometer inserted into meat), about 10 to 15 minutes. Remove pork, let cool a few minutes, then place in marinade.
If time allows, marinate for a couple of hours (or overnight, refrigerated). Slice, and serve at room temperature, spooning marinade (with onion) over each slice. To serve more quickly, marinate at least 10 minutes, then cut pork into 1-inch slices, and marinate for 15 minutes before serving.

Nutrition Facts : @context http, Calories 320, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 770 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for pulled pork. It's a tough cut of meat, but it becomes tender and juicy when cooked slowly.
Use a good quality spice rub: The spice rub is what gives the pulled pork its flavor. Use a rub that contains a variety of spices, such as chili powder, cumin, garlic powder, and paprika.
Cook the pork low and slow: The key to tender pulled pork is to cook it low and slow. This allows the meat to break down and become fall-apart tender.
Use a braising liquid: A braising liquid helps to keep the pork moist and flavorful. Use a liquid such as chicken broth, apple cider, or beer.
Let the pork rest before shredding: Once the pork is cooked, let it rest for at least 15 minutes before shredding. This allows the juices to redistribute throughout the meat.
Make the slaw ahead of time: The slaw can be made up to 24 hours in advance. This makes it a great option for a party or potluck.
Serve the tacos with your favorite toppings: There are many different toppings that you can add to your tacos. Some popular options include guacamole, sour cream, salsa, and shredded cheese.

Conclusion:

Escabeche pulled pork tacos are a delicious and easy-to-make meal. The pork is tender and flavorful, and the slaw is refreshing and tangy. These tacos are perfect for a casual get-together or a party. So, what are you waiting for? Give this recipe a try today!