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Lopez Habanero Pulled Pork Tacos with Pineapple Jicama Pico

Austin Food Festival

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

25 minutes

Cook Time:

6-8 hours

Ingredients

1  pkg.  H-E-B Fresh Made Corn Tortillas

2 1/2 - 3  lbs.  boneless pork shoulder

4  Tbsp.  Adams Reserve Lopez Family Rub

6  Habanero peppers, halved but not cored

2  tsp.  fresh squeezed orange juice

2  tsp.  Dole Pineapple Juice

1  tsp.  tomatoes, diced

1  tsp.  jicama, diced

1  tsp.  pineapple, diced

1/2  tsp.  cilantro, minced

1  Serrano pepper, minced

1  lime, juiced

1  jar  H-E-B "That" Salsita

1  H-E-B Queso Cotija

Instructions


Season raw pork shoulder with Adams Reserve Lopez rub.

In a large saute pan on high heat sear pork shoulder 2-3 minutes total, turning often to sear all sides.

Add seared pork, habaneros, orange & pineapple juices to a slow cooker; cover, and set on low for aprox 8 hours or high for 5 hours.

While pork is cooking mix together: tomatoes, jicama, pineapple, cilantro, Serrano, and lime juice. Cover & refrigerate.

When Pork is tender, and shreds with ease, remove pork from slow cooker, and start to shred apart with two tongs or forks; While shredding ladle in leftover juices to keep pork moist and add more flavor! Continue to shred and add juices until pulled pork is moist and tender enough for your liking.

Warm tortillas in a clean skillet and build tacos (Tortilla first, then pulled pork, HEB "That" Salsita, homemade Pineapple Jicama Pico and as a final garnish a liberal topping of cotija cheese).
Nutritional Information
Serving size: 4
Source:
Austin Food Festival

Overall Rating