Entree / Tacos
Pork shoulder is simmered low and slow with our Roasted Pineapple & Habanero Sauce for melt in your mouth sweet heat flavored meat that makes a great filling for tacos. Also makes a great dinner when served with rice and vegetables.
3 lbs. Boneless pork shoulder or pork butt, cut into 2-inch cubes
1 1/2 cups Robert Rothschild Farm Roasted Pineapple & Habanero Sauce
4 cloves Garlic, peeled and minced
2 tsp. Cumin
1 small Green cabbage, thinly sliced
1 bunch Cilantro, chopped
8 oz. Sour cream
1 pkg. Corn or flour tortillas, fajita size
Salt and pepper, to taste
Place the pork in a large Dutch oven. Add Roasted Pineapple & Habanero Sauce, garlic, cumin, salt and enough water to just barely cover the meat.
Bring the pot to a boil and then reduce the heat to medium-low heat.
Simmer uncovered for 2 1/2 - 3 hours. Don’t touch the meat.
After 2 1/2 - 3 hours, increase the heat to medium-high.
Stir and turn meat occasionally and continue to cook for about 45 minutes, or until all of the water has evaporated.
Let it sizzle in the fat long enough to brown at the edges. Drain off remaining rendered pork fat.
When pork has browned on both sides, serve immediately.
Serve on warmed tortillas and add additional toppings.