Big Bad Werejaguar Pork Tacos

(No jaguars were harmed.)

Inspired by “Three Little Pigs and the Big Bad Jaguar” by Marx Pyle

Ingredients:

For the Pork:
– 2 lbs pork shoulder or pork loin, cut into bite-sized pieces
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tsp cumin
– 1 tsp smoked paprika
– 1 tsp chili powder
– 1 tsp oregano
– 1/2 tsp ground cinnamon
– Salt and pepper to taste
– 1 cup chicken broth
– 1/2 cup orange juice

For the Mango Salsa:
– 1 ripe mango, diced
– 1/2 red onion, finely chopped
– 1 jalapeño, seeded and finely chopped
– 1/4 cup fresh cilantro, chopped
– Juice of 1 lime
– Salt to taste

For Serving:
– Small corn tortillas
– Shredded lettuce
– Crumbled queso fresco
– Lime wedges
– Hot sauce (optional)

Instructions:

1. Prepare the Pork:
   – In a large skillet or pot, heat the olive oil over medium-high heat.
   – Add the chopped onion and cook until translucent, about 5 minutes.
   – Add the garlic and cook for another minute until fragrant.
   – Add the pork pieces to the skillet and cook until browned on all sides.
   – Stir in the cumin, smoked paprika, chili powder, oregano, cinnamon, salt, and pepper.
   – Pour in the chicken broth and orange juice, bringing the mixture to a simmer.
   – Reduce the heat to low, cover, and let the pork cook for about 1.5 to 2 hours, or until the meat is tender and easily shredded.

2. Prepare the Mango Salsa:
   – In a medium bowl, combine the diced mango, red onion, jalapeño, and cilantro.
   – Squeeze the lime juice over the mixture and add a pinch of salt.
   – Toss everything together until well combined. Set aside.

3. Assemble the Tacos:
   – Warm the corn tortillas in a dry skillet or microwave.
   – Fill each tortilla with a generous amount of the shredded pork.
   – Top with shredded lettuce, mango salsa, and crumbled queso fresco.
   – Serve with lime wedges and hot sauce on the side.