Pork ‘Tamale’ Tacos

Pulled pork tacos can also be made without making the cornmeal tamale. Just eliminate cornmeal mixture steps from the recipe.

Ingredients

Mixed seasoning

  • 2 tsp (10 ml) dry mustard powder
  • 2 tsp (10 ml) chili powder
  • 1 tsp (5 ml) cumin
  • 1 tsp (5 ml) garlic powder

Shredded pork

  • 4-5 lb (2-2 .5 kg) pork butt shoulder roast, trimmed of all skin and fat
  • 2 tsp (10 ml) olive oil
  • 1 – 28 oz (796 ml) can no-salt-added diced tomatoes
  • 1 cup (250 ml) unsweetened apple sauce
  • 1/3 cup (75 ml) prepared yellow mustard
  • 6 tbsp (90 ml) apple cider vinegar, divided (4 tbsp + 2 tbsp / 60 ml + 30 ml)
  • 2 tsp (10 ml) Southwest-type chipotle seasoning
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 cloves garlic, finely chopped
  • if needed water
  • 1 cup (250 ml) cornmeal

Cabbage slaw

  • 2 cups (500 ml) finely shredded cabbage
  • 1 grated apple
  • 1/4 cup (60 ml) chopped cilantro
  • 1 tbsp (15 ml) prepared mustard
  • 1 tbsp (15 ml) agave nectar or honey
  • 16 small tortillas (wheat or corn)

Instructions

Mixed seasoning

  • Combine dry mustard, chili powder, cumin and garlic powder. Mix well. Remove 2 tsp (10 ml) seasoning and set aside.

Shredded pork

  • Rub all sides of pork roast with remaining mixed seasoning.
  • In large skillet, heat olive oil over medium-high heat. Add pork. Cook 2 minutes per side or until browned on all sides.
  • Place pork in slow cooker. Add tomatoes, apple sauce, mustard, 4 tbsp (50 ml) apple cider vinegar, chipotle seasoning, jalapeno, garlic and reserved seasoning.
  • Cover. Cook on high for 6 1/2 hours or until meat easily pulls apart with a fork.
  • Remove meat to cutting board. Using two forks, shred meat.
  • Sprinkle reserved 2 tbsp (25 ml) apple cider vinegar over meat. Toss.
  • Cover meat and keep warm.

Cornmeal mixture

  • Measure liquid present in slow cooker. Add water, if needed, to make 4 cups (1 L).
  • Return liquid to slow cooker. Add cornmeal. Stir well. Cook on high until thick (about 40 minutes).

Cabbage slaw

  • Combine cabbage, apple, cilantro, mustard and agave nectar in bowl.

Assembly

  • Assemble tacos by laying tortillas on counter and spreading about 1/4 cup (60 ml) of cornmeal mixture over each.
  • On each tortilla, place 1/3 cup (75 ml) shredded pork down the centre. Put 2 tbsp (25 ml) cabbage slaw on top. Fold in half.

Prep Time: 40 minutes
Serves 16

Per serving (276.21 g): 407.41 Calories, 33.68 g protein, 22.27 g carbohydrate, 4.17 g fibre, 5.69 g sugar, 19.60 g fat, 7.22 g saturated fat, 0.23 g trans fat, 107.50 mg cholesterol, 319.72 mg sodium

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