Rain or shine, snow or more snow, pork tacos is an all-season dinner. Eat these! Right now!
Pulled Pork
1 cup B.C. blueberries, fresh or frozen
1/2 cup yellow onion, diced
2 tbsp garlic, chopped
1 tbsp canned chipotle pepper, chopped
1 tbsp salt
1 tsp ground black pepper
1 tsp sweet paprika
1/2 tsp fresh thyme
3-4 lb pork shoulder
In a sauce pan, on a medium-low heat, cook the blueberries, onion, garlic, chipotle, salt, pepper, paprika and thyme until reduced, breaking down the mixture with a spoon.
Cool completely and spread over the pork to marinade in the refrigerator for 1- 5 hours.
Cook marinated pork in an uncovered roasting pan on low heat (275F/135C) for 4-5 hours.
Allow to rest and cool.
Separate and shred into small pieces.
Salsa
1 cup B.C. blueberries, fresh or frozen
3/4 cup pineapple, diced
1/2 cup jicama, diced
1 tbsp jalapeño pepper, de-seeded, finely diced
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
1/2 tsp salt
1/2 tsp ground black pepper
12 4-6
Mix together the blueberries, pineapple, jicama, jalapeño, cilantro, lime, salt and pepper and set aside.
To serve, warm tortillas in oven or microwave for 15-30 seconds.
Fill the tortilla with shredded pork then top with salsa.
- Yield:
- 12-16 tacos
- Prep Time:
- 10 minutes
- Cook Time:
- 5 hours, 30 minutes
Recipe Source:
