Ahpowers builds layers of heat in these smoky pulled pork tacos. Chunks of fresh pineapple, red and green chiles, and chipotle peppers gently simmer with the pork shoulder to great effect. When the meat is fall-apart tender (a state I achieved in just under 3 hours), build your tacos with sprigs of cilantro, mango, and tangy goat's milk feta. A dollop of sour cream mixed with lime zest and adobo sauce completes this spicy, tropical taco.
A trio of Sweet, Spicy & Savory: we fused authentic Mexican flavors with tender Hawaiian Pork and use tropical toppings to finish the dish with a fresh taste.
Set a Dutch Oven over medium-high heat and add olive oil. Season pork shoulder with kosher salt, freshly cracked black pepper, chili powder, and cumin then sear all over until a nice brown crust forms. Add onions, and garlic to the pan and move them around until they caramelize at the bottom of the pot. Add all the other ingredients then top the pot up with stock until you have covered the meat. Cover and Simmer on stovetop or Bake at 350 for 3.5 hours until the meat is fork tender and comes apart easily. Once cooked, break the meat apart with a fork and spoon sauce from the pot on top of the meat. Serve with warm tortillas, fresh cilantro leaves, lime wedges, chopped mango, crumbled goats milk feta cheese and chipotle lime sour cream.