1½ 1bs. pork shoulder, cut into 2 inch pieces
2 T. vegetable oil
Salt and freshly ground black pepper
½ onion, cut in half
6 cloves garlic, peeled
1½ c. apple cider vinegar
½ c. soy sauce
6 ginger slices, unpeeled
4 bay leaves
¼ head cabbage, shredded
1 large carrots, peeled and shredded
1½ tsp. salt
2 T. lime juice
2 tsp. dried oregano
24 fresh corn tortillas
½ c. cilantro, roughly chopped
Season the pork on all sides with salt and pepper. Heat a wide bottom pan over high heat, add the vegetable oil and sear the pork. Remove from the pan. Return the pan to the heat and add the onion and garlic cloves. Cook over medium to lightly caramelize. Add the vinegar and soy sauce and scrape the bottom of the pan. Add the pork back to the pan along with the ginger slices and bay leaves. Bring to a simmer, turn the heat to low and cook for 1 ½ hours until the pork is tender. Remove the pork from the broth and allow to cool. With your hands shred the meat into large pieces. Return to the broth and toss to coat.
To pickle the cabbage, place cabbage and carrots in a large mixing bowl. Season with the salt, lime juice and oregano and toss to evenly distribute. Allow to sit at room temperature for 20 minutes, tossing once or twice before serving.
To serve, warm the tortillas and place a spoonful of the pork adobo on each tortilla followed by a spoonful of the pickled cabbage a little chopped cilantro.
Enjoy with a glass of Cakebread Cellars Syrah.