Pulled Pork Tacos with SnapDragon Apple Jalapeño Salsa

Ingredients

  • SNAPDRAGON APPLE JALAPENO SALSA: -
  • SnapDragon apples (cored and chopped) - 3
  • Jalapeños - 2
  • Red onion - 1/2
  • Lime - 1
  • Cilantro - 1/4 cup
  • Salt and pepper to taste -
  • PULLED PORK: -
  • Boneless pork shoulder butt - 3 lbs
  • Chipotle peppers in adobo sauce - 7 oz
  • Onion (chopped) - 1/2
  • Salt - 1 tbsp
  • Pepper - 1/2 tbsp
  • Garlic powder - 1/2 tbsp
  • Paprika - 2 tsp
  • Cumin - 1 tsp
  • Broth - 1 cup

Instructions

  1. Set slow cooker to low. Add diced onions to the slow cooker, place the pork shoulder butt on top (fat side up) then add the canned chipotle peppers around the meat. Use any remaining sauce in the can to brush on top of the pork (optional).
  2. Next, rub the seasonings onto the pork, making sure all sides are covered. Lastly, pour broth around the meat. Add lid and let cook for 6-8 hours on low heat or 4-5 hours on high heat.
  3. To make the SnapDragon apple jalapeño salsa, chop the SnapDragon apples, onion and jalapeños until they are about equal in size. For less heat, remove the seeds of the jalapeños before chopping them.
  4. Add chopped produce to a bowl with lime juice and chopped cilantro, mix until everything is well combined. Add salt and pepper to taste. Set aside in fridge until ready to use.
  5. Heat up flour tortillas and add the pulled pork inside. Top with desired amount of the SnapDragon apple jalapeño salsa and garnish with more cilantro. Enjoy!
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