Honey Lime Roasted Pork Loin (for
tacos)
Pork Loin
Smoked paprika
Ground cumin
Ground coriander
Salt
Pepper
4 limes zested and halved
Onions
3 cloves of garlic
1 cup chicken or beef stock
Honey
Heat oven to 250F. Coat pork loin in
dry spices and sear on all sides in a hot deep skillet with butter
and olive oil, careful not to burn. De-glaze pan with chicken/beef
stock scraping up the bits from the bottom of the pan.
Turn heat off, add the zest and juice
of four limes. Add lime halves, onions and garlic to the pan. Place
oven safe skillet in the oven (or transfer everything to an oven safe
dish/pan). Let cook for several hours making sure the juices in the
pan don't evaporate fully. Meat should come out when you can pull
meat easily with fork. My 2 pound loin took 5 hours. You can also
do all of this in a crock pot after the searing. You would cook it
on low for 7-8 hours. Let meat rest for 20 mins then shred with a
fork. Remove limes, squeezing out the remainder of the juice with
tongs then mix it all together with juices and onions left in the pan
and add honey to desired sweetness.