Makes 4 Servings
Directions
Chimichurri:
In the bowl of a food processor, place shallot, Jalapeño and garlic, pulse until fine but not blended. Scrape down sides of bowl.
Add microgreens and cilantro, pulse 5 times, to combine. Add vinegar, lime juice a good pinch of salt and pepper, pulse twice to combine.
Scrape down sides of bowl, place on low and slowly drizzle in olive oil, until desired consistency. Stores up to 3 days, in airtight container, refrigerated, some oxidization may occur.
Pork:
Combine dry ingredients. Rub pork. Allow to marinate in fridge for at least 1hr (up to 12 hours).
When ready, remove from fridge and preheat oven to 300°F. Bake in a covered, lightly oiled roasting pan, approx. 4-5 hours or until pulls apart easily.
Allow to cool enough to handle. Shred pork into bite sized pieces. If you like it saucy, try tossing in your favourite sauce.
Corn:
To quickly defrost, place in colander and run hot water over, until defrosted.
Turn oven on to broil. In a bowl, toss together all ingredients. Spread out on a broil safe pan.
Place under broiler for 2-3 minutes, tossing once and watching carefully until golden.
Tacos:
Assemble tacos starting with pork, then corn, then cheese, top with Chimichurri and cilantro.
Enjoy!
Ingredients
Chimichurri:
| Quantity | Item |
|---|---|
| 1 Package of | GoodLeaf Spicy Mustard Mix |
| ¼ Cup of | Cilantro, chopped |
| 1 | Shallot, peeled & diced |
| 1 | Jalapeño pepper, diced |
| Juice of | One Lime |
| 2 | Cloves of Garlic, peeled & diced |
| 3 Tbsp of | Red Wine Vinegar |
| Salt & Pepper, to taste | |
| ¼ to ½ Cup of | Olive Oil |
Pork:
| Quantity | Item |
|---|---|
| 2-3lb | Boneless Pork Shoulder |
| 1 Tbsp of | Smoked Paprika |
| 1 Tsp of | Cumin |
| 1 Tbsp of | Chili Powder |
| 1 Tbsp of | Brown Sugar |
| 1 Tsp of | Onion Powder |
| 1 Tsp of | Garlic Powder |
Corn:
| Quantity | Item |
|---|---|
| 1 Cup of | Frozen Corn, defrosted |
| 2 Tbsp of | Oil |
| Salt, to taste |
Tacos:
| Quantity | Item |
|---|---|
| 8-10 | Small Tortillas, of choice |
| 1 Cup of | Feta Cheese, crumbled |
| ½ Medium Red Onion, thinly sliced | |
| Fresh Cilantro, picked from stem |