Braised Pork Tacos with Chipotle Coleslaw and Black Beans

Flour tortillas topped with shredded pork, pico de gallo, chipotle coleslaw, onions, cilantro and radish with beans.

By: Jonathan Elwell, Signature Chef

Prep Time: 30 min
Cook Time: 3 1/2 hours

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

2 cups chili braised pork shoulders
2 cups spicy coleslaw
1/4 cup pico de gallo
1 cup Cuban black beans
4 lime wedge
8 tortillas (6 inch) hearty grain
1/4 cup yellow onions, diced 1/4 inch
1/4 cup radishes, sliced thin
11/2 teaspoons cilantro leaves, minced

Chili Braised Pork Shoulder
1/4 cup chicken stock
1 teaspoon lemon juice
3 pounds fresh pork shoulder
2 teaspoon chili powder
1/4 cup canola oil
1 1/2 tablespoon yellow onion, diced 1 inch
1/2 teaspoon whole clove peeled garlic, chopped
2 teaspoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Spicy Coleslaw
2 teaspoons lime juice
1 1/3 cups green cabbage, shaved
1/4 cup carrots, shredded
2 1/2 tablespoons red pepper, julienne
2 1/2 tablespoons green peppers, julienne
2 teaspoons cilantro leaves, minced
1/2 cup mayonnaise
2 teaspoons chipotle peppers in adobo sauce, canned, minced
1/2 teaspoon sugar
1/2 teaspoon kosher salt

Pico de Gallo
2 teaspoons lime juice
1/2 cup tomatoes, diced 1/4 inch
1 teaspoon jalapeno peppers, diced 1/8 inch
2 teaspoon cilantro leaves, chopped
1/2 teaspoon ground cumin
2 teaspoons red onion, diced 1/8 inch
2 teaspoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon kosher salt

Cuban Black Beans
1/2 teaspoon canola oil
1 1/2 tablespoons yellow onion, diced 1/4 inch
1/2 teaspoon garlic, minced
2 tablespoons green peppers, diced 1/4 inch
1 cup black beans, canned with liquid
1 teaspoon apple cider vinegar
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon oregano leaves, chopped

Allergens:

Eggs, Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

Chili Braised Pork Shoulder: Trim excess fat from pork shoulder. Portion pork shoulder into quarters Rub minced chipotle peppers on outside of pork. Season top of pork with chili powder. Preheat braising pan over medium heat and add oil. Add pork. Sear pork, turning to sear all sides to golden brown. Remove from pan and set aside. In same pan, add onions, Saute until slightly softened. Add garlic, cook 1 to 2 minutes. Place pork in pan on top of onions and garlic. Add red wine vinegar, lime juice, chicken stock, salt and pepper. Stir to combine .Reduce heat to low and simmer for 3 minutes. Cover with aluminum foil. Seal tight and place in a preheated 300 degree oven for 3 to 3 1/2 hours or until fork tender. Remove pork from oven, strain braising broth from pan. Reserve braising liquid. Shred hot pork with tongs. Add reserved braising liquid to pork.
Spicy Coleslaw: In a bowl, combine cabbage, carrots, red and green peppers and cilantro. Mix well to combine. In a separate bowl, combine mayonnaise, chipotle peppers, lime juice, sugar and salt. Mix until well blended. Pour mayonnaise mixture over vegetable mixture, stir to combine.
Pico de Gallo: Combine all ingredients and mix well.
Cuban Black Beans: In a skillet, heat oil over medium high heat. Add onion and sauté until soft. Add garlic, sauté until onion and garlic begin to brown. Add green pepper, sauté until soft. Stir in beans with liquid, vinegar, cumin, salt and pepper. Bring to a simmer. Simmer for 10 to 15 minutes to allow flavors to blend. Stir in cilantro and oregano.
For Service: Heat both sides of tortilla on flat top grill until pliable. Place 1/4 cup pork on each tortilla. Place 1/4 cup spicy coleslaw on top of pork. Place 1 tablespoon pico de gallo on top of slaw. Place 1 tablespoon onion on top of pico. Place 1 tablespoon radishes on top of onion. Place 1/2 teaspoon minced cilantro on top of radishes. Serve with 1/4 cup black beans and 1 lime wedge.