Salt Factory’s Pulled Pork Tacos with Jalapeno Cole Slaw
Hands on: 25 minutes
Total time: 1 hour, 10 minutes
1 pound boneless pork shoulder
1/2 cup Adobo seasoning
1 large yellow onion, roughly chopped
1 jalapeno, sliced
3 cups shredded cabbage or cole slaw mix
1/2 cup sliced red onion
1/4 cup chopped cilantro
1/2 cup mayonnaise
1/4 cup chipotle peppers with adobo sauce
1/4 cup sweet chili sauce
2 tablespoons red wine vinegar
Salt and pepper
8 6-inch crisp corn taco shells
1/2 cup shredded cheddar or Monterey jack
Taco sauce or habañero salsa, if desired
In a large saucepan, combine pork, Adobo seasoning, onion and jalapeno and add water to cover. Bring to a boil, then reduce to a simmer and cook until pork is fork tender, about 1 hour. Remove pork from water, discard cooking water and solids. Shred pork and set aside, keeping warm.
While pork is cooking, make cole slaw. In a large bowl, toss together cabbage, onion and cilantro.
In the bowl of a food processor, make dressing by combining mayonnaise, chipotles, sweet chili sauce and vinegar. Pulse just until chipotles are pureed.
Pour dressing over cabbage mixture and stir together. Taste for seasoning.
When ready to serve, divide pork evenly among taco shells. Top pork with cole slaw and sprinkle with cheese. Serve each person 2 taco shells. Offer taco sauce or habañero salsa, if desired.
Per serving: 816 calories (percent of calories from fat, 62), 33 grams protein, 41 grams carbohydrates, 7 grams fiber, 54 grams fat (13 grams saturated), 81 milligrams cholesterol, 709 milligrams sodium.