Chipotle Shredded Pork Tacos

OK, if these aren't to your liking, you must be a vegetarian. This is an easy, surprisingly inexpensive meal that's sure to impress. Ready?

Ingredients

1 tablespoon vegetable oil
1 1/2 pounds country-style pork spareribs
1/2 yellow onion, peeled and sliced
1/2 teaspoon chili powder
1/2 teaspoon chipotle powder
2 cups water (or beef broth)
Salt and pepper to taste

Preparation

Preheat oven to 325° F.

Heat the oil in a heavy “stove top to oven” pan over medium-high heat and add the pork. Sear the pork on both sides until deep golden brown. Surround with the onions and cook for 1 to 2 minutes more to brown the onions slightly. Stir in the spices and cook for 30 seconds to bloom the spices.

Add the water and season well with salt and pepper. Bring to a simmer, cover with a tight-fitting lid and place in the oven. Cook for 1 1/2 hours or until the pork is fork tender. Shred into large chunks removing any bone and excess fat. Keep the pork warm in its cooking juices until ready to serve.

Serve with fresh tortillas, black beans and Tomato Lime Salsa. You may prepare this up to 3 days in advance.

For Tomato Lime Salsa
Combine all of the ingredients in a small bowl and refrigerate until ready to serve.

Recipe by Lynne Vea, PCC Chef

Source: As seen on the “Cheapskate Challenge” on KING 5’s Evening Magazine aired on April 28, 2009