Roasted Pork Tacos With Green Mole Sauce And Apple Relish

Roasted Pork Tacos With Green Mole Sauce And Apple Relish
Roasted Pork Tacos With Green Mole Sauce And Apple Relish

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

20

servings

Ingredients

  • 5

    pounds pork butt roast (shoulder roast)

  • Olive oil

  • Creole Seasoning see * Note

  • 1/2

    cup shelled pumpkin seeds

  • 1/4

    cup shelled pistachio nuts

  • 1/4

    cup roasted pine nuts

  • 2

    poblano peppers

  • 1

    medium onion quartered

  • 1

    teaspoon chili powder

  • 2

    teaspoons ground cinnamon

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon salt

  • 1

    tablespoon tamarind paste

  • 1

    tablespoon dark cane or corn syrup

  • 1

    teaspoon distilled white vinegar

  • 1

    cup olive oil plus

  • 1

    tablespoon olive oil

  • 1/2

    cup chicken stock

  • 1/2

    cup heavy cream

  • 2

    tablespoons butter

  • 1

    pound Granny Smith apples cored, peeled, and small diced

  • 1/2

    teaspoon ground cinnamon

  • 2

    tablespoons brown sugar

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    pound Monterey Jack cheese grated

  • 20

    medium corn tortillas fried in a taco shell

  • and seasoned with salt

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. Preheat the oven to 450 degrees. Season the pork with olive oil and Creole seasoning. Place on a roasting pan and roast for 1 hour. Reduce the oven temperature to 350 degrees and continue to cook for 3 hours or until the meat is very tender. Remove from oven and cool for 30 minutes. Using 2 forks, pull the meat off the bones into small pieces and set aside. Increase the oven temperature to 400 degrees. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, tamarind paste and salt, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. In a sauté pan, over medium heat, melt the butter. Add the apples, cinnamon and sugar. Season with salt and pepper. Sauté until the apples are soft, about 4 minutes. Remove from the heat and set aside. To build the tacos, place some the roasted pork in each taco shell. Spoon some of the Mole Sauce over the pork. Place some of the grated cheese on top of the sauce. Top with a spoonful of the relish. This recipe yields 20 tacos.

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