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Swine Dining Delight Tacos

These tacos bring a party to your palate with tender, savory pork braised in a rich pomegranate molasses and chipotle sauce. They're brightened by a sweet and tangy pineapple-daikon relish featuring pickled cranberries, and finished with a vibrant, creamy chimichurri sauce and crunchy candied chili lime pepitas.
Course Main Course
Cuisine Fusion, Latin, Mediterranean, Mexican, Middle Eastern
Keyword Chipotle, Pineapple, Pomegranate Molasses, Pork, Relish, Taco
Prep Time 1 hour
Cook Time 2 hours
Servings 12 Tacos
Author Chef Cameron

Ingredients

Pork:

  • 4 lbs pork shoulder bone-in or boneless
  • 4 chipotle peppers in adobo sauce minced (plus 2 Tbsp adobo sauce)
  • 1/2 cup pomegranate molasses
  • 1 cup orange juice
  • 1/4 cup soy sauce
  • 4 cloves garlic minced
  • 2 Tbsp grated fresh ginger
  • 1 bunch cilantro chopped
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 cup pineapple juice
  • 2 Tbsp honey
  • 1 chicken bouillon cube
  • 1 large onion chopped
  • 1 bottle 12 oz Mexican beer

Pineapple-Daikon Relish:

  • 2 cups diced pineapple fresh or canned, drained
  • 1 cup grated daikon radish
  • 1/2 cup pickled dried cranberries see note below for quick pickling
  • 2 limes juiced
  • 1 tsp jalapeno minced
  • 1 Tbsp green onion chopped
  • 1/2 cup chopped cilantro

Creamy Chimichurri Sauce:

  • 1 cup fresh parsley packed
  • 1/2 cup fresh cilantro packed
  • 1/4 cup fresh oregano leaves
  • 4 cloves garlic
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/2 tsp red pepper flakes or more to taste
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1 avocado
  • Salt and black pepper to taste
  • 1/2 cup Greek yogurt or sour cream

Candied Chili Lime Pepitas:

  • 1 cup raw pepitas shelled pumpkin seeds
  • 2 Tbsp granulated sugar
  • 1 Tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional, for extra heat
  • Pinch of salt

Tacos:

  • 12 taco-sized tortillas corn or flour

For Pickled Cranberries

  • 1/2 Cup dried cranberries
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp hot water

Instructions

Pork:

  • In a large bowl or resealable bag, combine chipotle peppers and adobo sauce, pomegranate molasses, orange juice, soy sauce, garlic, ginger, cilantro, cumin, chili powder, pineapple juice, honey, chicken bouillon, onion, and Mexican beer.
  • Add pork shoulder and marinate for at least 4 hours, or preferably overnight, in the refrigerator.
  • Preheat oven to 325°F (160°C).
  • Place the marinated pork shoulder and the marinade liquid in a Dutch oven or oven-safe pot with a tight-fitting lid. Cover and braise in the oven for 2-3 hours, or until the pork is very tender and easily shredded.
  • Shred the pork with two forks. Mix with some of the braising liquid to keep it moist.

For quick pickled dried cranberries:

  • In a small bowl, combine dried cranberries with 2 Tbsp hot water and 1 Tbsp apple cider vinegar.
  • Let sit for at least 15 minutes to soften and pickle slightly.
  • Drain excess liquid before using.

Pineapple-Daikon Relish:

  • In a large bowl, combine diced pineapple, jalapeno, green onion grated daikon radish, the prepared pickled dried cranberries, lime juice, and chopped cilantro.
  • Mix well.

Creamy Chimichurri Sauce:

  • In a food processor, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, ground cumin, dried oregano, avocado, salt, and pepper. Process until well combined but still slightly chunky.
  • Transfer the chimichurri mixture to a bowl and stir in the Greek yogurt or sour cream until smooth and creamy. Taste and adjust seasoning as needed.

Candied Chili Lime Pepitas:

  • In a small non-stick skillet, combine pepitas, sugar, lime juice, chili powder, smoked paprika, cayenne pepper (if using), and salt.
  • Cook over medium-low heat, stirring constantly, for 5-7 minutes, or until the sugar melts and coats the pepitas, and they are lightly toasted. Be careful not to burn them.
  • Spread the candied pepitas on a piece of parchment paper to cool completely. They will crisp up as they cool.

Warm Tortillas:

  • Warm tortillas according to package directions or by lightly toasting them in a dry pan.

Assemble Tacos:

  • Fill each warm tortilla with a generous portion of the shredded pork.
  • Top with the pineapple-daikon relish.
  • Drizzle with the creamy chimichurri sauce.
  • Sprinkle with candied chili lime pepitas for an extra crunch and flavor.
  • Serve immediately and enjoy your "Swine and Dine" tacos!