From The Spice & Tea Exchange®
1 TBS Chipotle Pepper Powder
3 TBS Mexican Mole Spice Blend
1 TBS + 1 tsp Chile Lime Sea Salt
From the Grocer
½ cup tomato paste
1 large white onion, peeled and sliced
½ cup beef stock
4 lbs Boston butt pork roast or pork shoulder
(trimmed of excess fat, skin, or tissue)
6 tomatillos, husked, rinsed, dried, and halved
½ large white onion, peeled and intact
1 jalapeno pepper, stemmed and halved
2 garlic cloves, peeled
¼ cup chopped cilantro + extra for garnish
Zest and juice from 1 lime
Small flour tortillas, warmed
Sour cream for garnish
COMBINE tomato paste, Chipotle Pepper Powder, Mexican Mole Spice Blend, and 1 TBS Chile Lime Sea Salt in a small bowl. Set aside.
PLACE sliced onion in bottom of slow-cooker with beef stock.
COAT pork with tomato mixture and place in slow-cooker on top of onions.
COVER and cook on low for 10-12 hrs (or high for 7-8 hrs).
TRANSFER pork, onions and any liquid to a large bowl. Cover with aluminum foil and let rest 15 mins.
SHRED pork with 2 large forks and mix to incorporate with onions.
PREHEAT broiler on highest setting.
PLACE tomatillos, cut side down, ½ intact onion, jalapeno, and garlic on a baking sheet lined with aluminum foil and place under broiler. Roast until charred, 4-6 mins. Remove from broiler and allow to fully cool.
COMBINE charred vegetables with ¼ cup cilantro, lime zest, lime juice and 1 tsp Chile Lime Sea Salt in a food processor or blender and puree until somewhat smooth. Pour into a serving bowl.
FILL each tortilla with shredded pork, followed by sour cream, salsa, and a sprinkling of cilantro.
Yield: 12-16 tacos
Total Time: 12 hrs 26 mins
Prep: 20 mins
Cook: 12 hrs 6 mins