Pulled Pork Tacos with Birdseye Chili Marinade
The bright, sharply piercing heat of birdseye chili peppers cuts through the richness of slow cooked pulled pork. Marinade the pork the night before then start it in the slow cooker in the morning for an easy dinner bursting with complex flavor.
- 5 Frontier Whole Birdseye Chili Pepper
- 1/2 teaspoon Frontier Table Grind Sea Salt
- 1/2 teaspoon Frontier Organic Medium Grind Black Pepper
- 3/4 teaspoon Frontier Organic Whole Cumin Seed
- 1/4 teaspoon Frontier Organic Whole Coriander Seed
- 2 cloves garlic, smashed
- 2 teaspoons vegetable oil
- 1 cup chopped white onion
- 2 1/2 pounds boneless pork loin roast
- 12 small corn tortillas
- 2 limes, cut into wedges
- 1/2 cup chopped white onion
- 4 teaspoons chopped fresh cilantro leaves
1. Toast dried chilies and garlic cloves in vegetable oil over medium-low heat for 3 minutes. Remove from pan with a slotted spoon and transfer to a bowl of hot water. Soak 15 minutes.
2. Add chopped onion to the pan and sauté 10 minutes, until browned. Transfer to the bowl of a food processor or blender along with salt, pepper, cumin and coriander.
3. Add dehydrated chilies and garlic and 1/8 cup of the soaking water to the blender. Puree until liquefied.
4. Baste the marinade onto the pork. Wrap tightly in plastic wrap and refrigerate overnight.
5. Transfer pork to the crock of a slow cooker. Cook on low for 8 hours.
6. Remove pork from the cooker and shred with two forks. Reserve the drippings and strain into a measuring cup. Toss 1 cup drippings with shredded pork to moisten.
7. Assemble pork tacos on corn tortillas, topped with onion and cilantro. Serve with lime wedges.
Serves 8 to 10.