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====== Ivy Rd Pork Tacos ======

/* Description */
I tweaked and turned the pork taco recipe from the NYT to come up with this. 


<WRAP right>{(rater>id=100|name=Ivy Rd Pork Tacos|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 4-6 servings||
|**Prep:** 0:15|**Wait:** 1:00|**Cook:** 0:10|

====== Ingredients ======
  * 1 ½ pounds pork shoulder, not too lean, in thin 1/2-inch strips or cubes
  * Salt
  * pepper
  * 1 garlic clove, finely chopped
  * 2 tsp Chili Powder
  * 1/2 tsp Ancho Chile Powder
  * 2 tablespoons vegetable oil
  * 2 TBSP Lime Juice
  * [[recipes:parsley_lime_coleslaw|]]

====== Directions ======
  - Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
  - Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
  - Layer pork, slaw, hot sauce and other ingredients on a corn or flour tortilla.

====== Notes ======
Based on: https://cooking.nytimes.com/recipes/1013755-sizzling-pork-tacos

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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