My Take on Yucatán Style Citrus Pork Street Tacos

12 Therefore, just as sin came into the world through one man, and death through sin, and so death spread to all men because all sinned-

13 for sin indeed was in the world before the law was given, but sin is not counted where there is no law.

14 Yet death reigned from Adam to Moses, even over those whose sinning was not like the transgression of Adam, who was a type of the one who was to come.

15 But the free gift is not like the trespass. For if many died through one man's trespass, much more have the grace of God and the free gift by the grace of that one man Jesus Christ abounded for many.

16 And the free gift is not like the result of that one man's sin. For the judgment following one trespass brought condemnation, but the free gift following many trespasses brought justification.

17 For if, because of one man's trespass, death reigned through that one man, much more will those who receive the abundance of grace and the free gift of righteousness reign in life through the one man Jesus Christ.

18 Therefore, as one trespass led to condemnation for all men, so one act of righteousness leads to justification and life for all men.

19 For as by the one man's disobedience the many were made sinners, so by the one man's obedience the many will be made righteous.

20 Now the law came in to increase the trespass, but where sin increased, grace abounded all the more,

21 so that, as sin reigned in death, grace also might reign through righteousness leading to eternal life through Jesus Christ our Lord. - Romans 5:12-21

Saw this on Cook's Country!!

Made some changes according to what I had on hand!

Tortillas, soft, crunchy or black bean tostado chips

3 lb country pork ribs cut into chunks

2 T oil

1/4 of a diced red onion, reserve rest for pickled onions

3 T roasted garlic

1 t toasted cumin

1 t oregano

1/2 t cinnamon 

1/2 t  allspice 

1/4 c tomato paste concentrate 

1&1/2 c water

1/4 c orange juice

2 T white vinegar

1&1/2 T Worcestershire sauce

5 bay leaves

2 t sea salt

1 t black pepper

Heat oil to medium,add onion and slightly brown.

Add cumin, oregano, allspice and cinnamon.

Bloom spices in oil-onion mixture for 30 seconds.

Add garlic to mixture.

Add tomato paste to heat and stir.

Next add water, oj, vinegar, Worcestershire, salt, pepper and bay leaves.

Cook until slightly thickened.

Add pork.

Cook in a 325 degree oven, uncovered for 1 hour and 30 minutes.

Then for an additional 30 minutes bump up heat to 425 degrees.

Remove bay leaves, mash with potato masher.

On medium heat, cook until some of juice is dissipated.  

To finish add 1 T white vinegar.

Serve on tortillas with pickled onions and habanero sauce.

Pickled onions

3/4 of red onion, thin sliced with mandolin 

1 c white vinegar

1/3 c sugar

1/4 t salt

Bring to boil.

Pour over onions.

Refrigerate.  

Roasted Poblanos sauce 

1/2 c water

1 chopped tomato

1/2 chopped carrot

1/2 of a roasted poblano, seeded and chopped

1/4 c onion, chopped

1 T roasted garlic

1/2 t salt

1/2 t pepper

Pinch of sugar

Boil 10 minutes, cool for 10 minutes.

After it cools, add 1 T vinegar and 1& 1/2 t lime juice.

Reserve juice to add back in if needed.

Spoon veggies into a mini food processor, process until it's a pulp.

Add some juice if needed.

Typical  Toppings

Pickled red onions

Poblanos sauce or Habanero sauce

We added cheese and lettuce!

So very delicious!