Chicharrones Pork Tacos with Salsa Roja

Ingredients

• 10 Oz. Garlic, minced
• 1 tsp. Limes, zest
• 1/4 cup Lime Juice
• 1/2 cup Salt
• 1 tsp. Mexican Cinnamon Stick, toasted, ground
• 1 tsp. Coriander Seed, toasted, ground
• 5 Lbs. Pork Shoulder, trimmed, cut into 2" pieces
• 1 Gallons Chicken Stock
• 4 Oz. Guajillo Peppers, 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 Plain Yogurt
• 1 Tbsp. Lime Zest, zest
• 1 Each Lime, juiced
• 2 Tbsp. Cilantro Leaves, chopped
• 1/4 tsp. Coriander, ground
• 1 tsp. Garlic, minced
• As Needed Salt

Directions

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

Ingredients

• 1 3/4 Oz. Onion, diced
• 1 Each garlic clove, small, diced
• 6 Oz. tomatoes, fresh, diced
• 1/2 Each serrano pepper
• 1 1/2 tsp. lime juice, fresh
• To Taste ancho chile powder
• To Taste salt
• To Taste pepper

Directions

1. Saute onions, garlic, and chili pepper over medium heat until soft. Meanwhile, bring a pot of water to a boil, add tomatoes; simmer for 5 minutes.
2. Combine onions, garlic, chili pepper, tomatoes, and lime juice in a food processor and puree to desired consistency.
3. Transfer salsa to a saute pan and reduce until slightly thickened. Season to taste with salt and ancho powder.