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Slow-Cooked Pork Tacos With Fire-Roasted Tomatoes And Pickled Onions Recipe

Nutrition per serving    (USDA % daily values)
CAL
1618
FAT
381%
CHOL
142%
SOD
236%

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Ingredients for 6 servings

Pinch red pepper flakes

1 small green cabbage, shredded

1 teaspoon kosher salt

1/2 cup white vinegar

1 to 2 chipotle peppers, roughly chopped

1 red onion, thinly sliced

Chopped cilantro leaves, for garnish

2 garlic cloves, crushed

24 corn tortillas

4 to 5 pound pork shoulder

1 (15-ounce) can fire roasted tomatoes

1 yellow onion, roughly chopped

2 avocados, peeled and thinly sliced

1 (16-ounce) container sour cream

1 teaspoon freshly ground black pepper

1/4 cup chopped cilantro leaves

1 teaspoon dried oregano

Pickled red onions

2 teaspoons salt

2 tablespoons Worcestershire sauce

2 tablespoons sugar

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