Pulled Pork Tacos with Birdseye Chili Marinade
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Total Time: 8 hrs 25 mins
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Hands-on Time: 25 mins
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Makes: 8–10 servings
Ingredients
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5 Frontier Co-op® Birdseye Chili Peppers, crushed
2 cloves garlic, smashed
2 tablespoons vegetable oil
1 1/2 cups chopped white onion, divided
1/2 teaspoon Frontier Co-op® Sea Salt
1/2 teaspoon Frontier Co-op® Medium Grind Black Pepper
3/4 teaspoon Frontier Co-op® Whole Cumin Seed
1/4 teaspoon Frontier Co-op® Whole Coriander Seed
2 1/2 pounds boneless pork loin roast
12 small corn tortillas
2 limes, cut into wedges
4 tablespoons chopped fresh cilantro leaves
Directions
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 1 cup chopped onion to 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 with 1/8 cup of the soaking water to blender. Puree until liquefied.
4. Baste marinade onto the pork. Wrap tightly in plastic wrap and refrigerate overnight.
5. Transfer pork to a slow cooker. Cook on low for 8 hours.
6. Remove pork and shred with two forks. Reserve 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 remaining onion and cilantro. Serve with lime wedges.
