Red Stripe^® RUM PUNCH RECIPE

KICK YOUR NEXT TACO TUESDAY UP A NOTCH WITH THESE SAVORY BRAISED PORK TACOS. THIS VERSION OF A MEXICAN STREET FOOD CLASSIC IS MADE WITH TECATE® ORIGINAL FOR ADDED FLAVOR!

Ingredients:

• 2 lb boneless pork butt or shoulder, cut into 1-inch pieces
• 3 tsp ground cumin
• 2 tsp smoked paprika
• 2 1/2 tsp salt
• 1 tsp chili powder
• 1 tsp ground oregano
• 1 tsp black pepper
• 1/2 cup vegetable oil, divided
• 1 large orange, sliced into rounds
• 2 cups Tecate® Original
• 12 soft flour tortillas (6 inches), warmed
• 1/4 cup crumbled Cotija cheese
• 3/4 cup store-bought pico de gallo
• 4 medium avocados, peeled, halved, pits removed and sliced
• 1 cup fresh cilantro leaves
• Lime wedges

Procedure:

1. Preheat oven to 375°F.
2. In small bowl, whisk together cumin, paprika, salt, chili powder, oregano and pepper. Season pork butt with seasoning mix.
3. In Dutch oven set over medium-high heat, add 1/4 cup oil. Add pork to Dutch oven and cook for 3 to 5 minutes per side or until pork is evenly seared and golden brown.
4. Add orange rounds and Tecate® Original to Dutch oven. Cover with lid and transfer to preheated oven. Cook for 1 1/2 to 2 hours or until pork is very tender and shreds easily, and an instant-read thermometer inserted in the thickest part registers 195°F.
5. Squeeze excess juice from orange slices and discard. Shred pork with two forks and toss with remaining cooking liquid until well coated.
6. In large skillet set over high heat, add 2 tbsp oil. In batches to avoid crowding, add shredded pork mixture (with juices) and cook, stirring occasionally, for 3 to 5 minutes or until edges are crisp. Repeat as needed with remaining oil and shredded pork mixture.
7. Divide shredded pork mixture evenly among warmed tortillas. Top evenly with Cotija cheese, pico de gallo, avocado and cilantro. Serve with lime wedges and additional chilled Tecate® Original.

Tip: For added heat, drizzle with your favorite Mexican-style hot sauce or sliced jalapeños for serving.