Fresno Chili Pork Tacos
EASY | 3-5 HOURS | SERVES 4
Recipe adapted from NY Times Cooking
Ingredients
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
Warmed Tortillas
ENZO Organic Fresno Chili Crush Olive Oil, drizzled
ENZO’S TABLE Fresno Chili Jam
Pickled Onion
Avocado, sliced
Queso Fresco
Directions
Step 1
Combine the pork, honey, onion and garlic powders, cumin, salt, chipotle chiles and adobo sauce in a 5- to 8-quart slowcooker.
Step 2
Stir well and cook for at least 3 hours on high or up to 5 hours on low.
Step 3
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.
Step 4
Serve in warmed tortillas with drizzled with Fresno Chili Crush Olive Oil, Fresno Chili Jam, pickled onion, sliced avocado, and Queso Fresco.
