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
Stout Battered Fish Tacos
Try this delicious new Stout Battered Fish Taco recipe. Make your Taco Tuesdays a little more interesting with a Mexican classic dish with an Irish flare using our High Liner’s Guinness Beer Battered Cod Tenders. Delicious and the perfect size and shape, as a restaurant menu add-on. Guaranteed to fulfill all your Taco, entrée and appetizer needs.
- Yield: 24 1x
Ingredients
Scale
- 24 soft flour or corn tortillas, lightly toasted and warmed
- 650 g red cabbage, thinly shredded
- 650 g green cabbage, thinly shredded
- 10 g kosher sale
- 2 limes
- 650 g prepared Pico de Gallo
Pickled Onions:
- 450 g red onion, sliced thin into julienne
- 180 ml red wine vinegar
- 10 g white sugar
- 5 g kosher salt
Malt Vinegar Aioli:
- 15 ml dijon mustard
- 15 ml malt vinegar
- 30 ml heavy mayonnaise
- 5 ml kosher salt
- 4 ml black pepper
Instructions
- Preheat fryer to 350 degrees.
- Combine cabbage in a large bowl with kosher salt and the lime juice. Rub the cabbage, salt and lime juice together in your hands for 30 seconds and set aside.
- Prepare the pickled onions by mixing the ingredients in a small bowl and let stand. While the onions macerate, prepare the malt vinegar aioli in a small mixing bowl. Simply stir all of the malt vinegar aioli ingredients until a homogeneous aioli is achieved.
- Cook the Guinness Battered Cod Tenders according to the package instructions insuring they are cooked fully throughout.
- Build individual tacos beginning with a bed of approximately 50 grams of cabbage mixture. Top with a single Guinness Cod Tender and garnish with the pickled onions, Pico de Gallo and malt vinegar aioli to finish.
Notes
