Pork Tacos with Blueberry Pineapple Salsa
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
12 4-6” Corn tortillas
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.
Warm tortillas in oven or microwave for 15-30 seconds. Line the tortilla with shredded pork then top with salsa.