Honey Chipotle Pork Tacos with Pineapple Jicama Salsa
These juicy pork tacos are slowly braised in a dutch oven until the meat is fall-apart tender. Chipotle peppers in adobo sauce, onions, dried ancho chiles, brown sugar, your favorite dark beer and a healthy pour of honey give these tacos a unique spicy, yet sweet, flavor. Topped with pineapple-jicama salsa, pickled radish and avocado crema, this recipe is a new, fun twist for your next Taco Tuesday.
Course: Main Course
2poundsboneless pork roast (pork shoulder)
1/4cup + 3 tablespoonsbrown sugar(divided)
1tablespoonground coriander seeds
2-5chipotle peppers in adobo sauce(about half of a 7oz can)
1dried ancho chile(seeds and stem removed)
2wholedried bay leaves
1teaspoondried Mexican oregano
1/4teaspoonground black pepper
corn or flour tortillas, queso fresco, lime wedges(for serving)
Honey Chipotle Pork
Preheat a dutch oven over medium-high heat. Meanwhile, pat the pork roast dry and then rub generously, on all sides, with ground coriander seeds, salt, pepper and 3 tablespoons of brown sugar. Once the meat is seasoned and the dutch oven is preheated, drizzle a little olive oil into the pan. Next, sear the pork on all sides, allowing it to char and caramelize before turning. Once the meat is browned on all sides, remove the pork from the pan and set aside. Reduce heat to medium-low.Add another tablespoon of olive oil to the pan along with the thinly sliced onions. Saute until the onions are translucent—about 3-4 minutes—and then add the garlic. Cook for about 1 minute and then deglaze the pan with 12 ounces of dark beer.Bring to a simmer, then add the chipotle peppers, along with about half of the can's adobo sauce. Stir and then add the dried ancho chile, bay leaves, oregano, cumin, cinnamon, black pepper and onion powder. Combine and then pour 1/4 cup of chicken stock over everything. You want the braising liquid to come up about halfway on the meat and not completely cover the meat.Now, cover the dutch oven with a tight-fitting lid and reduce the heat to your stovetop's lowest setting. Let the meat cook for 4 hours, or until it is easily shredded with two forks. Depending on the thickness of your meat you may need more or less time.When the meat is tender, turn off the heat. Remove the meat onto a cutting board and use two forks to shred. Set aside.Next, transfer the remaining contents of the dutch oven into a blender or food processor. Purée until smooth and then return to the dutch oven. Mix the purée with 1/4 cup of honey and 1 tablespoon of butter. Stir until the butter is melted and then add the shredded pork. Toss the meat to coat it with the sauce and serve warm. To assemble the tacos, add a little honey chipotle pork to the center of a corn or flour tortilla. Top with pineapple-jicama salsa, pickled radish, cilantro, queso fresco and avocado crema. Enjoy!
In a bowl, combine diced pineapple, jicama, onion, jalapeno, and cilantro. Stir to combine and then add salt and lime juice. Stir, then cover and refrigerate for at least 30 minutes before serving. When ready, give everything a final toss and serve. This salsa is best eaten within 3 days.
In a bowl, combine water, vinegar, salt and sugar. Stir and then pour over thinly sliced radishes. Cover tightly and refrigerate for at least 1 hour before serving. These radishes can last several weeks in the fridge if stored in an airtight container.
Slice the avocado in half and remove the pit. Scoop out the avocado from the skin and place in blender or food processor. Blend until smooth. Add the sour cream and stir until combined. Next, add the milk a tablespoon at a time until the desired consistency is reached. Crema should have a thin, almost pourable consistency. Imagine a thick avocado milkshake. Sorry if that doesn't sound tasty, but that's the consistency you're going for.