Cider Braised Pork Tacos with Roasted Squash, Brussel Sprout Slaw, and Cranberry Hot Sauce
All the flavors of the harvest season in delicious tacos. The cranberry hot sauce stays in the fridge all month to give every meal an extra seasonal kick.
Servings: 10 tacos
Ingredients
Pork and marinade
- 2 pounds pork shoulder cut into large chunks
- 2 cups apple cider
- 12 ounces hard cider
- 2 tablespoons cider vinegar
- 3 cloves garlic diced
- 1 tablespoon cumin
- 1 teaspoon cinnamon
- 1 pinch clove
- salt and pepper
Cranberry Hot Sauce
- 12 ounces cranberries
- 6 jalapenos
- 1/4 cup diced onion
- 1 clove garlic
- 1/4 cup honey
- 2 tablespoons red vinegar
- 1/4 cup water
- salt and pepper
- 2 limes
Squash
- 2 cups cubed squash
- 2 tablespoons butter
- salt and pepper
Sprout Slaw
- 1 pound brussel sprouts
- 3 limes
- 1 teaspoon chile flakes
- 1 tablespoon olive oil
- salt and pepper
Finish
- 10 Old El Paso Flour Tortillas for Soft Tacos
- 4 ounces cojita cheese crumbled
Instructions
- Preheat oven to 325. Put all of the pork ingredients into a baking dish.
- Bake for about 2 1/2 hours, stirring and flipping occasionally, until the pork is tender.
- Remove from heat and shred the pork in the juices.
- Heat some oil in a small sauce pan to make the hot sauce and add the onion and jalapeno. Saute for 5 minutes.
- Add in the cranberries, garlic, honey, vinegar, water, and salt and pepper. Simmer for a half hour.
- Remove from heat and squeeze in the limes. Blend until smooth. Set aside.
- Mix all the slaw ingredients and set aside.
- Put the butter in a frying pan to melt. Saute the squash in the butter until browned on all sides and tender in the middle, about 20 minutes.
- Finally, build the tacos. Heat up the tortillas either in the microwave or in a frying pan or cast iron skillet over high heat.
- Next, top with some of the meat, then cheese, then squash, then slaw, and finally the cranberry hot sauce. Serve immediately.