Rain or shine, snow or more snow, pork tacos is an all-season dinner. Eat these! Right now!
In a sauce pan, on a medium-low heat, cook the blueberries, onion, garlic, chipotle, salt, pepper, paprika and thyme until reduced, breaking down the mixture with a spoon.
Cool completely and spread over the pork to marinade in the refrigerator for 1- 5 hours.
Cook marinated pork in an uncovered roasting pan on low heat (275F/135C) for 4-5 hours.
Allow to rest and cool.
Separate and shred into small pieces.
Mix together the blueberries, pineapple, jicama, jalapeño, cilantro, lime, salt and pepper and set aside.
To serve, warm tortillas in oven or microwave for 15-30 seconds.
Fill the tortilla with shredded pork then top with salsa.
- 12-16 tacos
- Prep Time:
- 10 minutes
- Cook Time:
- 5 hours, 30 minutes