Baja Pork Tacos — The Decision That Finally Has a Shape

I talked to Dr. Reeves about leaving the ER. Not hypothetically — actually. The conversation shifted from "have you thought about it" to "what would it look like." The shift was seismic. The shift was the difference between dreaming about the Philippines and buying a plane ticket.

What it would look like: nursing education. Teaching at UAA. The simulation lab where nursing students practice IVs and trauma assessment and codes — the skills I've lived for twelve years, translated from the doing to the teaching. I have a BSN. I'd need an MSN for a faculty position. The MSN program at UAA is two years, part-time. I could work the ER and do the degree simultaneously, the same way I'm writing the book and working the ER simultaneously. The simultaneity is not sustainable. The simultaneity is the transition — the bridge between the ER life and the teaching life, the crossing that takes time.

Dr. Reeves said, "You're not leaving the ER. You're translating the ER." The translation: from doing to teaching. From holding patients' hands to holding students' hands. From the bedside to the simulation lab. The skills are the same. The setting is different. The cost is lower. The survival is possible.

I made pork adobo — the serious adobo, the decision adobo, the dark, braised version that I make when something important is crystallizing. The sauce reduced to a glaze. The pork was tender. The decision is not made. But the decision has a shape now. The shape looks like a classroom. The shape smells like garlic.

The adobo I made that night was its own thing — dark and deliberate, the way I cook when I’m processing something big. But the recipe I keep coming back to when pork is speaking to me, when I want that same slow braise and the reward of tender meat falling apart under a fork, is these Baja Pork Tacos. They have that same meditative quality — the long cook, the smell of garlic filling the apartment, the sauce reducing while you sit with whatever decision is taking shape. If pork adobo is the meal of crystallizing, these tacos are the meal of arrival.

Baja Pork Tacos

Prep Time: 20 minutes | Cook Time: 3 hours | Total Time: 3 hours 20 minutes | Servings: 8

Ingredients

• 3 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cloves garlic, minced
• 1 medium onion, diced
• 1 tablespoon olive oil
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 cup chicken broth
• 16 small corn tortillas, warmed

For the slaw:

• 3 cups shredded green cabbage
• 1/4 cup sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

For serving:

• 1 avocado, sliced
• Lime wedges
• Hot sauce

Instructions

1. Season the pork. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, salt, and pepper. Rub the spice mixture evenly over the pork chunks.
2. Sear the meat. Heat olive oil in a large Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides, about 3 minutes per side. Remove and set aside.
3. Build the braising liquid. In the same pot, cook the onion until softened, about 4 minutes. Add the garlic and cook for 1 minute. Pour in the orange juice, lime juice, and chicken broth, scraping up the browned bits from the bottom.
4. Braise the pork. Return the pork to the pot. Bring to a boil, then reduce heat to low. Cover and cook for 2-1/2 to 3 hours, until the pork shreds easily with a fork.
5. Shred and reduce. Remove the pork and shred with two forks. Return the shredded pork to the pot and increase heat to medium. Cook uncovered for 10 to 15 minutes, stirring occasionally, until the liquid reduces and coats the meat.
6. Make the slaw. While the pork braises, toss the cabbage with sour cream, mayonnaise, lime juice, salt, and cilantro. Refrigerate until ready to serve.
7. Assemble the tacos. Spoon the pork onto warmed corn tortillas. Top with cabbage slaw, avocado slices, a squeeze of lime, and hot sauce to taste.

Nutrition (per serving)

Calories: 420 | Protein: 32g | Fat: 20g | Carbs: 28g | Fiber: 4g | Sodium: 480mg