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1
PORK:
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2
Using a sharp knife, make 6 incisions in the pork roast.
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3
Stuff the garlic cloves in the incisions and pour the lime juice over the pork. Marinate at room temperature for 30 minutes, turning occasionally.
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4
Season pork with Southwest Seasoning, salt, and pepper.
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5
Rub with 1 tablespoon of the olive oil and place in a crock pot and cook on low for 8-10 hours, or until tender.
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6
Remove from crock pot and cool for 30 minutes.
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7
Using 2 forks, pull the meat off the bones into small pieces and set aside.
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8
ROASTING PEPPERS:
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9
Place the poblano and red pepper over a direct flame and roast, turning occasionally with tongs, until the skin is charred and blistered all over.
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10
Transfer to a container with a tight-fitting lid, cover, and let sit for 20 minutes.
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11
Remove the peppers and, when cool enough to handle, carefully remove the charred skin by rubbing with your fingers.
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12
Remove the stems and any seeds and, if necessary, rinse briefly under cool running water to remove any remaining skin.
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13
Slice the peppers into thin strips and place in a small bowl and set aside at room temperature for up to 2 hours.
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14
TO ROAST ONIONS:
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15
Place the onion slices on a flat surface and insert 1 or 2 toothpicks into the concentric rings in order to hold the rings together on the grill.
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16
Brush the slices on both sides with 1 tablespoon of olive oil and place the onion slices on medium-hot grill.
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17
Grill, turning occasionally, until lightly charred on the edges and soft, 10 to 12 minutes.
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18
Remove the toothpicks from the onion slices and add the onions to the peppers, separating the onion rings with your fingers; tossing to combine.
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19
The heat from the hot onion slices will warm the poblanos.
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20
Add 1 tablespoons of lime juice and season with 1/4 teaspoon of salt.
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21
Set aside until ready to serve the tacos.
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22
TO SERVE:
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23
Place some the roasted pork in each tortilla.
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24
Top with onion/pepper mixture.
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25
Serve with sauce of your choice.
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26
Top with grated cheese and garnish with fresh cilantro and lime wedges.
