Cuban Pulled Pork Tacos with Red Cabbage and Jicama Slaw and Chipotle Mayo
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Suggested Use:
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
Ingredients:
1 6lb pork shoulder, bone-in
2 tbsp olive oil
salt and pepper to taste
2 tbsp dijon mustard
4 oranges, juice
1 orange, zest
3 limes, juice
2 tbsp honey
8 cloves garlic, chopped
1/2 tsp cayenne
2 tsp allspice
1/2 tsp ancho chile powder (grind dried chile in coffee grinder till a fine powder)
2 tbsp paprika
1 tsp cinnamon
3 tbsp oregano
12 soft corn tacos
1 batch red cabbage and jicama slaw
1 batch chipotle mayonnaise (recipe below)
cilantro for garnish
sour cream for garnish (optional)
grated monterey jack cheese for garnish (optional)
1 cup mayonnaise
2 tablespoons pureed chipotles (soak dried chiles in hot water till softened)
Juice of 1/2 lime
Instructions:
In a shallow pan, rub the pork shoulder with the olive oil and a generous amount of salt and pepper. Rub the mustard all over the pork.
In a bowl, combine the honey, orange juice, orange zest, and lime juice. Pour the wet rub over the pork. Add the chopped garlic evenly, all over the pork. In another bowl, mix the cayenne, allspice, ancho chile powder, paprika, cinnamon and oregano. Rub the spice mixture into the pork so that it coats all sides. Let marinate for 4 hours to overnight.
In a preheated 300F oven, cover the pork with foil and roast for 3 1/2 hours, or until the inside has reached 170F.
Remove from oven and let rest for 10 minutes. With a pair of forks, shred the meat into bite sized pieces. Pour the liquid from the pan onto the shredded pork. To assemble the tacos, spread a tablespoon of the chipotle mayo onto the tacos and top with a handful of shredded pork. Top with the slaw, sour cream and cilantro.
Chipotle Mayo Dressing
(Makes 1 cup)
Whisk the mayonnaise, pureed chipotles, and lime juice together until smooth.
From partial-ingredients.com