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Jerked Sriracha Roast Pork Tacos

35 INGREDIENTS • 12 STEPS • 4HRS 15MINS

Jerked Sriracha Roast Pork Tacos

Recipe

4.8

8 ratings
Served with a refreshing Kiwi Salsa Verde, these babies are a melting pot within a melting pot, and the result is beyond delicious. This recipe makes 12-14 tacos. Both the pork shoulder and the salsa can be made the day before.
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Served with a refreshing Kiwi Salsa Verde, these babies are a melting pot within a melting pot, and the result is beyond delicious. This recipe makes 12-14 tacos. Both the pork shoulder and the salsa can be made the day before.
author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.

4HRS 15MINS

Total Time

$2.56

Cost Per Serving

Ingredients

Servings
6
us / metric
Small Flour Tortilla
12
Small Flour Tortillas
Jerked Sriracha Roast Pork
Pork Shoulder
750 g
Pork Shoulder
Sriracha
4 Tbsp
Sriracha
Fresh Ginger
3 Tbsp
Fresh Ginger, diced
Garlic
5 cloves
Garlic, crushed
Scallion
2 stalks
Scallions
white part only
Onion
1/2
Small Onion, diced
Fresh Thyme Leaves
1 Tbsp
Fresh Thyme Leaves
Soy Sauce
1 1/2 Tbsp
Soy Sauce
Dijon Mustard
1 Tbsp
Dijon Mustard
Rice Vinegar
2 tsp
Rice Vinegar
Granulated Sugar
2 tsp
Granulated Sugar
Whole Clove
4
Whole Cloves
Ground Allspice
2 tsp
Ground Allspice
Black Peppercorns
1 tsp
Black Peppercorns
Ground Coriander
1 tsp
Ground Coriander
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Nutmeg
1/2 tsp
Ground Nutmeg
Salt
1/2 tsp
Salt
Kiwi Salsa Verde
Jalapeño Pepper
4
Jalapeño Peppers
or Long Green Chilis
Kiwifruit
1
Kiwifruit, peeled
Fresh Cilantro
1 handful
Fresh Cilantro
Garlic
2 cloves
Garlic, peeled
Lime
1 1/2
Limes, juiced
Pickle Juice
2 Tbsp
Pickle Juice
Salt
1/2 tsp
Salt
Granulated Sugar
1/2 tsp
Granulated Sugar
Ground Cumin
1/4 tsp
Ground Cumin
Avocado Sour Cream
Avocado
2
Avocados, ripe, peeled, pitted
Sour Cream
to taste
Sour Cream
Lime
1/3
Lime, juiced
2 tsp of juice needed
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Tomato Topping
Tomato
1
Large Tomato
Shallot
4
Shallots, minced
Fresh Cilantro
to taste
Fresh Cilantro, minced

Nutrition Per Serving

VIEW ALL
Calories
261
Fat
16.0 g
Protein
22.4 g
Carbs
5.0 g
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author_avatar
Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.

Cooking Instructions

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step 1
Preheat oven to 320 degrees F (160 degrees C).
step 2
In a blender, add Sriracha (4 Tbsp), Garlic (5 cloves), Fresh Ginger (3 Tbsp), Scallions (2 stalks), Onion (1/2), Fresh Thyme Leaves (1 Tbsp), Soy Sauce (1 1/2 Tbsp), Dijon Mustard (1 Tbsp), Rice Vinegar (2 tsp).
step 2 In a blender, add Sriracha (4 Tbsp), Garlic (5 cloves), Fresh Ginger (3 Tbsp), Scallions (2 stalks), Onion (1/2), Fresh Thyme Leaves (1 Tbsp), Soy Sauce (1 1/2 Tbsp), Dijon Mustard (1 Tbsp), Rice Vinegar (2 tsp).
step 3
Continue to add Granulated Sugar (2 tsp), Whole Cloves (4), Ground Allspice (2 tsp), Ground Coriander (1 tsp), Black Peppercorns (1 tsp), Ground Cinnamon (1/2 tsp), Ground Nutmeg (1/2 tsp), and Salt (1/2 tsp).
step 4
Blend together until smooth.
step 4 Blend together until smooth.
step 5
Place the Pork Shoulder (750 g) on a small baking dish, and rub the mixture evenly it. Cover with foil, leaving a small venting hole for steam to escape. Roast for 3:30-4 hours until the pork is very tender.
step 5 Place the Pork Shoulder (750 g) on a small baking dish, and rub the mixture evenly it. Cover with foil, leaving a small venting hole for steam to escape. Roast for 3:30-4 hours until the pork is very tender.
step 6
Over open flames, toast green Jalapeño Peppers (4) until thoroughly charred on the surface. Scrape off the charred skin with a small knife and discard, then remove part of the seeds as well or all depending on your tolerance for heat.
step 6 Over open flames, toast green Jalapeño Peppers (4) until thoroughly charred on the surface. Scrape off the charred skin with a small knife and discard, then remove part of the seeds as well or all depending on your tolerance for heat.
step 7
In a blender, blend roasted jalapeno, Kiwifruit (1), Fresh Cilantro (1 handful), Garlic (2 cloves), Limes (1 1/2), Pickle Juice (2 Tbsp), Salt (1/2 tsp), Granulated Sugar (1/2 tsp), and Ground Cumin (1/4 tsp) until smooth.
step 7 In a blender, blend roasted jalapeno, Kiwifruit (1), Fresh Cilantro (1 handful), Garlic (2 cloves), Limes (1 1/2), Pickle Juice (2 Tbsp), Salt (1/2 tsp), Granulated Sugar (1/2 tsp), and Ground Cumin (1/4 tsp) until smooth.
step 8
Transfer to a squeeze-bottle. Can be made a day ahead.
step 9
Cut the pork into small bite-size pieces and mix well with the sauce. This can be done the day before.
step 9 Cut the pork into small bite-size pieces and mix well with the sauce. This can be done the day before.
step 10
Before serving, mash the Avocados (2) and mix with an equal amount of Sour Cream (to taste), Lime (1/3) and Freshly Ground Black Pepper (1/4 tsp) together until slightly chunky. Set aside.
step 10 Before serving, mash the Avocados (2) and mix with an equal amount of Sour Cream (to taste), Lime (1/3) and Freshly Ground Black Pepper (1/4 tsp) together until slightly chunky. Set aside.
step 11
Squeeze out any excess juice from the Tomato (1), then finely dice. Mix evenly with Shallots (4) and Fresh Cilantro (to taste). Set aside.
step 12
Re-toast or steam the Small Flour Tortillas (12) until warm. Smear a generous amount of avocado cream on the bottom, then top with jerked sriracha roast pork and tomato toppings. Serve with lots of kiwi salsa verde and fresh lime.
step 12 Re-toast or steam the Small Flour Tortillas (12) until warm. Smear a generous amount of avocado cream on the bottom, then top with jerked sriracha roast pork and tomato toppings. Serve with lots of kiwi salsa verde and fresh lime.
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