Mojo Pork Tacos with Pineapple and Pickled Jalapeno Salsa
Mojo, a Cuban marinade of citrus, garlic and other spices is enhanced with Knorr Intense Flavours which adds a smoky note to the pork without needing a smoker.
- Yield: 10 Servings 1x
Ingredients
Prepare the Pork Shoulder
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1.5 kg Bone-in pork shoulder
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250 ml Mojo Marinade
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15 ml Knorr® Professional Intense Flavours Citrus Fresh
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15 ml Knorr® Professional Intense Flavours Deep Smoke
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15 ml Liquid from canned chipotles in adobo
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Salt and pepper to taste
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Canola oil, as needed
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250 ml Onion, diced
Prepare the Salsa
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1 L Pineapple (about 1), small dice
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125 ml Pickled jalapenos, minced
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60 ml Cilantro, chopped
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1 Lime, juiced
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15 ml Olive oil
Finish the Tacos
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30 Corn tortillas
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500 ml Monterey-Jack Cheese, shredded
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Radishes, sliced, as needed
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Limes, cut into wedges, for garnish
Instructions
Prepare the Pork Shoulder
- Combine pork with mojo marinade, Knorr Intense Flavors and chipotle. Marinate for at least 4 hours, or overnight.
- Remove the pork from the marinade and pat dry. Season the pork liberally with salt and pepper. Sear in oil on all sides until browned. Set aside. Add the onion to the pot and sauté. Add the marinade to the pot and deglaze. Return the pork to the pot, cover and slow braise in a 120 C oven or pressure cook for about 1 hour.
- When the pork is fork tender, allow to cool and shred.
Prepare the Salsa
- Combine all ingredients and refrigerate until needed.
Finish the Tacos
- Grill or griddle the corn tortillas.
- For each portion, serve 3 tacos filled with shredded pork and pineapple salsa. Garnish with sliced radishes, Monterey Jack cheese, and lime wedges.
Notes
Double Smoked Cheese Fondue
A smoky spin on a traditional cheese fondue.
- Yield: 2 Servings 1x
Ingredients
Scale
- 1 garlic clove, cut in half
- 75 ml dark sweet beer
- 125 ml coarsely grated Balderson® Double Smoked Cheddar
- 10 ml cornstarch
- 2 ml dry mustard
- 2 ml paprika
Instructions
- Rub the bottom and sides of a small saucepan with the garlic; discard garlic.
- Pour beer into saucepan; bring beer almost to boiling over medium heat.
- Meanwhile, in a bowl combine Balderson® Double Smoked Cheddar, cornstarch, mustard and paprika.
- Gradually stir cheese mixture into saucepan, whisking continuously until mixture just comes to a boil and is thick and smooth.
- Keep warm over low heat or transfer to a fondue pot. Serve warm.
Notes
Double Smoked Cheddar Mushroom Caps
Stuffed mushrooms are always a hit with any crowd. With Balderson Double Smoked Cheddar, sun dried tomatoes, garlic and herbs, these ones are particularly addictive.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6 Servings 1x
Ingredients
Scale
- 2 tbsp (30 mL) olive oil
- 4 large shallots, diced
- 2 cloves garlic, minced
- 2 tbsp (30 mL) finely chopped fresh thyme
- Pinch each salt and pepper
- 1/3 cup (75 mL) finely chopped sun-dried tomatoes
- 2 tbsp (30 mL) finely chopped fresh parsley
- 1 cup (250 mL) shredded Balderson Double Smoked Cheddar
- 1 tbsp (15 mL) lemon juice
- 18 cremini mushrooms (or 24 mini cremini mushrooms), stems and gills removed
- 1/3 cup (75 mL) bread crumbs
- 2 tbsp (30 mL) butter, melted
Instructions
- Preheat oven to 425°F (220°C). Heat oil in skillet set over medium heat. Cook shallots, garlic, thyme, salt and pepper for 3 to 5 minutes or until tender. Stir in sun-dried tomatoes and parsley. Cool completely. Toss together shallot mixture, double smoked cheddar cheese and lemon juice.
- Spoon tablespoonful of filling into each mushroom cap; place on parchment paper—lined baking sheet, about 2 inches (5 cm) apart. Toss bread crumbs with butter. Sprinkle over top of each mushroom.
- Bake for 12 to 15 minutes or until mushrooms are tender, filling is bubbling and topping is golden brown. Serve immediately.
Note: For a starter or main course, stuff the filling into larger portobello mushrooms, adjusting the baking time as needed.
Notes