Roasted Pork Tacos with Green Mole Sauce and a Cinnamon and Apple Relish

Name: Roasted Pork Tacos with Green Mole Sauce and a Cinnamon and Apple Relish
Prep time: P0Y0M0DT0H12M0.000S
Cook time: P0Y0M0DT5H0M0.000S
Total time: P0Y0M0DT5H12M0.000S
Yield: 20 tacos
Cuisine: mexican
Ingredients: 1 (5 pound) pork butt roast (shoulder roast); Olive oil; Creole seasoning; 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 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; Freshly ground black pepper; 1 pound grated Monterey Jack cheese; 20 medium corn tortillas, fried in a taco shell and season with salt

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Total: 5 hr 12 min

Prep: 12 min
Cook: 5 hr

Yield: 20 tacos

Total: 5 hr 12 min

Prep: 12 min
Cook: 5 hr

Yield: 20 tacos

Ingredients

1 (5 pound) pork butt roast (shoulder roast)

Olive oil

Creole seasoning

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 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

Freshly ground black pepper

1 pound grated Monterey Jack cheese

20 medium corn tortillas, fried in a taco shell and season with salt

Directions

Preheat the oven to 450 degrees F. 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 F 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 F. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to15 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 saute pan, over medium heat, melt the butter. Add the apples, cinnamon and sugar. Season with salt and pepper. Saute until the apples are soft, about 4 minutes. Remove from the heat and set aside. To build the tacos, place some of 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.