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RECIPE
35 INGREDIENTS12 STEPS4HR 15MIN

Jerked Sriracha Roast Pork Tacos

4.8
8 Ratings
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Lady and Pups
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
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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.

4HR 15MIN

Total Time
Lady and Pups
Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger in a lovely meal.
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Jerked Sriracha Roast Pork
1/4 cup
3 Tbsp
Fresh Ginger , diced
5 cloves
Garlic , crushed
2 stalks
Scallions
white part only
1/2
Small  Onion , diced
1 Tbsp
Fresh Thyme Leaves
1 1/2 Tbsp
1 Tbsp
Dijon Mustard
1/2 Tbsp
Rice Vinegar
4
Whole Cloves
1/2 Tbsp
Ground Allspice
1 tsp
Ground Coriander
3/4 tsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1/2 tsp
Kiwi Salsa Verde
4
or Long Green Chilis
1
Kiwifruit , peeled
1 handful
2 cloves
Garlic , peeled
2 1/2 Tbsp
2 Tbsp
Pickle Juice
3/4 tsp
1/4 tsp
Ground Cumin
Avocado Sour Cream
2
Avocados , ripe, peeled, pitted
to taste
1/2 Tbsp
1/4 tsp
Freshly Ground Black Pepper
Tomato Topping
1
Large  Tomato
4
Shallots , minced
to taste
Fresh Cilantro , minced
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Nutrition Per Serving
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CALORIES
438
FAT
25.7 g
PROTEIN
25.8 g
CARBS
26.7 g

Directions

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Step 1
Preheat oven to 320 degrees F (160 degrees C).
Step 2
In a blender, add Sriracha (1/4 cup), Garlic (5 clove), Fresh Ginger (3 tablespoon), Scallion (2 stalk), Onion (1/2), Fresh Thyme Leaves (1 tablespoon), Soy Sauce (1 1/2 tablespoon), Dijon Mustard (1 tablespoon), Rice Vinegar (2 teaspoon).
Step 3
Continue to add Granulated Sugar (2 teaspoon), Whole Clove (4), Ground Allspice (2 teaspoon), Ground Coriander (1 teaspoon), Black Peppercorns (1 1/2 teaspoon), Ground Cinnamon (3/4 teaspoon), Ground Nutmeg (1/2 teaspoon), and Salt (1/2 teaspoon).
Step 4
Blend together until smooth.
Step 5
Place the Pork Shoulder (26.5 ounce) 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 Pepper (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 clove), Lime Juice (2 1/2 tablespoon), Pickle Juice (2 tablespoon), Salt (3/4 teaspoon), Granulated Sugar (1/2 teaspoon), and Ground Cumin (1/3 teaspoon) 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 10
Before serving, mash the Avocado (2) and mix with an equal amount of Sour Cream (to taste), Lime Juice (2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon) together until slightly chunky. Set aside.
Step 11
Squeeze out any excess juice from the Tomato (1), then finely dice. Mix evenly with Shallot (4) and Fresh Cilantro (to taste). Set aside.
Step 12
Re-toast or steam the Small Flour Tortilla (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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Nutrition Per Serving
Calories
438
% Daily Value*
Fat
25.7 g
33%
Saturated Fat
7.1 g
36%
Trans Fat
0.1 g
--
Cholesterol
77.6 mg
26%
Carbohydrates
26.7 g
10%
Fiber
6.9 g
25%
Sugars
7.5 g
--
Protein
25.8 g
52%
Sodium
1131.6 mg
49%
Vitamin D
0.9 µg
4%
Calcium
101.1 mg
8%
Iron
3.1 mg
17%
Potassium
995.2 mg
21%
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