Fresno Chili Pork Tacos
Recipe adapted from NY Times Cooking
1½ Lbs. Pork Shoulder
3 Tbsp. ENZO’S TABLE Honey
1 Tsp. Onion Powder
1 Tsp. Garlic Powder
½ Tsp. Ground Cumin
1 Tsp. Kosher Salt
1-4 Cans of chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
1 15 oz Can black beans
1 Lime, juiced
For the Tacos
ENZO Organic Fresno Chili Crush Olive Oil, drizzled
ENZO’S TABLE Fresno Chili Jam
Combine the pork, honey, onion and garlic powders, cumin, salt, chipotle chiles and adobo sauce in a 5- to 8-quart slowcooker.
Stir well and cook for at least 3 hours on high or up to 5 hours on low.
Using two forks, coarsely shred the pork in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through for about 5 minutes. Taste and add more salt or lime juice if necessary.
Serve in warmed tortillas with drizzled with Fresno Chili Crush Olive Oil, Fresno Chili Jam, pickled onion, sliced avocado, and Queso Fresco.