Chicharrones Pork Tacos with Salsa Roja

Ingredients

• 10 oz. Garlic, minced
• 1 tsp. Lime, zest
• 1/4 cup Lime Juice
• 1/2 cup Salt
• 1 tsp. Mexican Cinnamon Stick, toasted, ground
• 1 tsp. Coriander Seed, toasted, ground
• 5 lb. Pork Shoulder, trimmed, cut into 2" pieces
• 1 gallon Chicken Stock
• 4 oz. Guajillo Pepper, stemmed, seeded, hydrated in hot water

Directions

1. Combine the first six ingredients together to make marinade.
2. Rub the marinade into the skin of the pork shoulder and allow to marinate, under refrigeration overnight.
3. In a deep hotel pan combine the chicken stock with the guajillo peppers and add the pork shoulder. Wrap with foil.
4. Braise pork shoulder in oven at 250°F until the pork is pull-apart tender and cooked through.
5. Pull the pork and hold hot for service.

Ingredients

• 2 3/4 cup Yogurt, plain
• 1 Tbsp. Lime, zest
• 1 each Lime, juice
• 2 Tbsp. Cilantro, leaves, chopped
• 1/4 tsp. Coriander, ground
• 1 tsp. Garlic, minced
• Salt, as needed

Directions

1. Combine the first six ingredients together. Mix until uniform.
2. Season with salt to taste. Hold cold for service.

Ingredients

• 1 1/2 Tbsp. Mexican Oregano
• 1/4 tsp. Cumin Seed
• 1/4 tsp. Coriander Seed
• 9 each Roma Tomatoes, skinned
• 6 oz. Guajillo Pepper, stemmed, seeded, hydrated in hot water
• 1 1/2 oz. Chipotle, canned, rinsed
• 1/4 cup Cilantro Leaves
• 1 Tbsp. Lemon Juice
• 1 1/2 Tbsp. Sugar
• 1 1/2 Tbsp. Apple Cider Vinegar
• 1 1/2 Tbsp. Garlic, minced
• Salt, as needed

Directions

1. In a pan on medium high heat, toast the Mexican oregano, cumin seed, and coriander seed until fragrant. Transfer to spice grinder and finely grind.
2. Add all ingredients except salt to blender and pulse until uniform.
3. Season salsa with salt to taste and hold cold for service.