Prepare the Pork Shoulder

  • Bone-in pork shoulder 1.5 kg
  • Mojo Marinade 250.0 ml
  • Knorr® Professionnel Saveurs Intenses Agrumes Frais 4 x 400 ml 15.0 ml
  • Knorr® Professionnel Saveurs Intenses à la Fumée Intense 4 x 400 ml 15.0 ml
  • Liquid from canned chipotles in adobo 15.0 ml
  • Sel et poivre au goût
  • Huile de canola, au goût
  • oignons, coupés en dés 250.0 ml

Prepare the Salsa

  • Ananas, en petits dés 1.0 L
  • Pickled jalapenos, minced 125.0 ml
  • Coriandre hachée 60.0 ml
  • Jus de lime 1.0 unité
  • Huile d’olive 15.0 ml

Finish the Tacos

  • Tortillas de maïs 30.0 unité
  • Monterey-Jack Cheese, shredded 500.0 ml
  • Radis, tranchés, au besoin
  • Limes coupées en quartiers, pour la garniture
  1. Prepare the Pork Shoulder

    • Combine pork with mojo marinade, Knorr Intense Flavors and chipotle. Marinate for at least 4 hours, or overnight.
    • Remove the pork from the marinade and pat dry. Season the pork liberally with salt and pepper. Sear in oil on all sides until browned. Set aside. Add the onion to the pot and sauté. Add the marinade to the pot and deglaze. Return the pork to the pot, cover and slow braise in a 120 C oven or pressure cook for about 1 hour.
    • When the pork is fork tender, allow to cool and shred.
  2. Prepare the Salsa

    • Combine all ingredients and refrigerate until needed.
  3. Finish the Tacos

    • Grill or griddle the corn tortillas.
    • For each portion, serve 3 tacos filled with shredded pork and pineapple salsa. Garnish with sliced radishes, Monterey Jack cheese, and lime wedges.