Photo and recipe courtesy of the BC Blueberry Council.
Yields: 12-16 tacos
INGREDIENTS:
BLUEBERRY WET RUB FOR 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
PORK ROAST
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
TACOS
12 (4-6”) Corn tortillas
DIRECTIONS:
WET RUB
- 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.
PORK ROAST
- Cook marinated pork in a 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.
TACOS
- Warm tortillas in oven or microwave for 15-30 seconds.
- Line the tortilla with shredded pork then top with salsa.
