Meat Lite: Pinto And Pork Tacos Recipe

1. 1

   Preheat the oven to 250u00b0F. Season the pork pieces with the salt, cumin, cayenne, and pepper. Heat the oil in a large Dutch oven over medium-high heat and brown the pork pieces, about 3 minutes a side. Remove the browned pork; set aside.

2. 2

   Add the pinto beans and water to the Dutch oven; bring to a boil. Boil beans vigorously for about a minute, then kill the heat and add the pork pieces back to the pan. Put a lid on the Dutch oven; transfer it to the oven. Braise until the pork and beans are both very tender, about 2 1/2 hours. Let cool before removing and shredding the pork and straining out the beans. The liquid can be discarded or frozen for a future soup base.

3. 3

   Depending on your pork, you will have about 28 ounces (about 7 cups) pulled pork. You will have about 3 cups of cooked beans; stash 2 cups of beans in a container and freeze. Store 6 cups of the pork in 2-cup containers and freeze, reserving 1 cup of pork and 1 cup of beans for the tacos.

4. 4

   Combine the pork and pinto beans for your taco filling, and serve with warmed tortillas, lime wedges, chopped red onion, cilantro leaves, minced jalapeno, guacamole, and anything else you like on your tacos.

* Per serving · 4 servings · Values may vary.

No additional tips available.