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  4. Pork Tacos with Blueberry Pineapple Salsa

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A perfect pairing for rich meat dishes, and a bright addition to vegetarian fare - either way, you'll want to add a handful of BC blueberries

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    Pork Tacos with Blueberry Pineapple Salsa

    Entrees

    Pork Tacos with Blueberry Pineapple Salsa

    Yields
    12 - 16 tacos

    Ingredients

    Pork
    1 cup (150 g) B.C. Blueberries, fresh or frozen
    ½ cup (65 g) Onion, diced
    2 tbsp (20 g) Fresh garlic, chopped
    1 tbsp (15 ml) Chipotle pepper (canned in adobe sauce), chopped
    1 tbsp (15 ml) Salt
    1 tsp (5ml) Pepper
    1 tsp (5 ml) Sweet paprika
    ½ tsp (2.5 ml) Thyme, fresh or dry
    3-4 lb (1.5 kg) Pork shoulder

    Blueberry Pineapple Jicama Salsa
    1 cup (150 g) B.C Blueberries, fresh or frozen
    ¾ cup (125 g) Pineapple , fresh or canned, diced
    ½ cup (75 g) Jicama, diced
    1 tbsp (10 g) Jalapeño pepper, de-seeded and finely diced
    1 tbsp (15 ml) Fresh cilantro, chopped
    1 tbsp (15 ml) Lime juice
    ½ tsp (2.5 ml) Salt
    ½ tsp (2.5 ml) Pepper

    To Serve
    12 4-6” Corn tortillas

    Directions

    Pork
    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. 

    Salsa
    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. Line the tortilla with shredded pork then top with salsa.