A recipe on epicurious caught my eye the other day, Slow-Cooker Chipotle Orange Tacos. It had a second recipe associated with “Next-over” Chili-Orange Pork Stir-Fry. The thought of making one dish and getting a second later in the week with my current busy schedule was incredibly enticing.
The ingredients were good, both recipes were solid. On top of that, my husband got me a stovetop wok for Christmas that I had been waiting to try. I only had one concern it called for 6 pounds of pork and the first recipe said it served 4-6 and the second said 4. With the oldest off at college I rarely serve four, and by my estimation I would say that 6 pounds would serve 12 people.
I decided to keep the initial recipe the same with respect to quantities, and ended up with pork for 4 meals: the initial tacos, the stir fry, nachos, and breakfast wraps. We actually had the breakfast wraps twice!
I did change it from a slow-cooker recipe to an instant pot recipe. I’ve always found it to be hard to get everything in the slow cooker in the morning; it makes me late to work and sets my day off wrong, with the instant pot I can set it up when I get home and take care of my evening activities while it cooks.
I didn’t take a picture of the tacos, I should have, but they looked very similar to the epicurious post and I wasn’t considering creating this post at that time.
For the stir fry I reduced the amount of green beans, and next time I would cut them in half, but no other edits were necessary.
The nachos are a simple dish, it’s been awhile since I made them. I don’t really have a recipe, I simply crisped up the shredded pork with some of the extra sauce and a bit of onion in skillet with a touch of olive oil and then spread it on good tortilla chips, my favorite are from the Ann Arbor Tortilla Factory. I then topped it with cheese and cooked it under the broiler until the cheese was melted. The final topping included thinly sliced jalapeño, diced avocado, tomatillo salsa, and sour cream. My husband whipped up a spicy margarita and dinner was served. Perfect.
Breakfast was equally easy, I simply sautéed some red onion then added the pork and a bit of hot sauce. In the same pan I fried my egg, not beaten, just with a quickly broken egg yolk. I wrapped it in a soft tortilla and topped the pork and egg with cheese and hot sauce.
Chipotle-Orange Pork Tacos
1 (6-lb.) skinless, boneless pork shoulder roast, preferably untied and cut into 2 equal pieces
2 Tbsp. plus 2 tsp. kosher salt
2 Tbsp. dried oregano
1 Tbsp. brown sugar
1 Tbsp. chili powder, preferably chipotle
2 tsp. ground cinnamon
1 tsp. finely grated orange zest
1 cup fresh orange juice
1/4 cup fresh lime juice
6 garlic cloves, lightly crushed
Corn tortillas, sour cream, cilantro, pickled red onions, and hot sauce (for serving)
A 6-qt. (or larger) slow cooker
Rub pork all over with 2 Tbsp. salt. Let sit at room temperature 10 minutes.
Meanwhile, mix oregano, brown sugar, chili powder, cinnamon, orange zest, and remaining 2 tsp. salt in a small bowl. Rub all over pork, then transfer pork to slow cooker insert. Add orange juice, lime juice, and garlic, then toss to coat. Cook on manual high pressure for 1 hour with natural release (see note) until pork is super-tender and falls apart easily when raked with a fork.
Using tongs, transfer pork to a rimmed baking sheet and let cool slightly. Strain juices left in instant pot through a fine-mesh sieve into a large heatproof measuring cup or bowl. Let sit 10 minutes, then spoon off and discard fat. Transfer 1/2 cup juices to a resealable container and chill to use in Chile-Orange Pork Stir-Fry.
Using 2 forks or tongs, shred meat into bite-size pieces, discarding any larger pieces of fat. Transfer 2 cups meat to a resealable container and chill for Chile-Orange Pork Stir-Fry, or reserve for another use. Return remaining meat (you should have about 6 cups) to instant pot along with 1 cup strained juices. Keep warm until ready to use.
Serve shredded pork with tortillas, sour cream, cilantro, onions, and hot sauce for assembling tacos.
Pork can be marinated 1 day ahead. Cover instant pot insert with plastic and chill. Pork can be cooked 3 days ahead. Shred, then chill in an airtight container along with juices; rewarm gently before serving.
• Set cook time for 20 minutes per pound on high pressure for fresh pork loin
• Set cook time for 30 minutes per pound for frozen pork loin.
*If you have cut your pork loin into smaller roasts, set for the time of the largest piece of meat (i.e., if you have two 2 lb roasts, cook for 40 minutes instead of 80 minutes total.)
“Nextover” Chile-Orange Pork Stir-Fry
1/2 cup Chipotle-Orange Pork juices
1/4 cup rice wine vinegar
2 Tbsp. soy sauce or tamari
1 Tbsp. finely grated fresh ginger (from one 2″ piece)
1/4 cup vegetable, canola, or grapeseed oil
4 large garlic cloves, thinly sliced
2 cups leftover shredded Chipotle-Orange Pork
½ lb. green beans, trimmed, halved
1 tsp. kosher salt, divided
1/2 head of Napa cabbage, sliced about 1″ thick
Stir pork juices, vinegar, soy sauce, and ginger in a small bowl or measuring cup; set aside.
Heat oil in a large (12″) high-sided skillet over medium-high. Fry garlic, stirring often, until golden brown and crisp, about 1 minute. Using a slotted spoon, transfer to a paper towel-lined plate; set aside.
Carefully scatter pork in an even layer in hot oil and cook, undisturbed, until deeply browned and beginning to char on underside, 4-5 minutes. Stir pork, then push over to one side of skillet. Spread green beans in empty side of skillet, season with 1/2 tsp. salt, and continue to cook, undisturbed, 1 minute. Stir to combine with pork and cook, stirring occasionally, until green beans are lightly charred and pork is extra crispy, 3-4 minutes. Add cabbage and season with remaining 1/2 tsp. salt. Pour reserved pork juice mixture over and stir to combine. Remove from heat and top with reserved fried garlic.