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Red Wine-Braised Pork Tacos
- In a large Dutch oven over medium-low heat, cook bacon, stirring occasionally, until nearly crisp, 10-12 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Set aside. Add onions to bacon fat and cook over medium-low heat, stirring occasionally, until golden, about 30 minutes. Transfer to a bowl and set aside.
- While onions are cooking, in the bowl of a food processor, combine carrot, celery, garlic, and jalapeno and pulse to finely chop. Set aside.
- Preheat oven to 325 degrees F. Use paper towels to pat pork dry. Season on all sides with salt and pepper.