Roasted Pork Tacos With Green Mole Sauce And Apple Relish

Recipe Ingredients

5 lbs	2270g / 80oz	Pork butt roast (shoulder roast)
		Olive oil
		Creole Seasoning - see * Note
1/2 cup	55g / 1.9oz	Shelled pumpkin seeds
1/4 cup	59ml	Shelled pistachio nuts
1/4 cup	59ml	Roasted pine nuts
2		Poblano peppers
1		Onion - quartered (medium)
1 teaspoon	5ml	Chili powder
2 teaspoons	10ml	Ground cinnamon
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
1 tablespoon	15ml	Tamarind paste
1 tablespoon	15ml	Dark cane or corn syrup
1 teaspoon	5ml	Distilled white vinegar
1 cup	237ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
1/2 cup	118ml	Chicken stock
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Granny Smith apples - cored, peeled,
		And small diced
1/2 teaspoon	2.5ml	Ground cinnamon
2 tablespoons	30ml	Brown sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Monterey Jack cheese - grated
20 lbs	9080g / 320oz	Corn tortillas - fried in a taco shel (medium)
		And seasoned with salt

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Preheat the oven to 450 degrees. Season the pork with olive oil and Creole seasoning. Place on a roasting pan and roast for 1 hour. Reduce the oven temperature to 350 degrees and continue to cook for 3 hours or until the meat is very tender. Remove from oven and cool for 30 minutes. Using 2 forks, pull the meat off the bones into small pieces and set aside.

Increase the oven temperature to 400 degrees. Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to 15 minutes. Remove from the oven and peel, seed and chop the peppers.

In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, tamarind paste and salt, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm.

In a saute pan, over medium heat, melt the butter. Add the apples, cinnamon and sugar. Season with salt and pepper. Saute until the apples are soft, about 4 minutes. Remove from the heat and set aside.

To build the tacos, place some the roasted pork in each taco shell. Spoon some of the Mole Sauce over the pork. Place some of the grated cheese on top of the sauce. Top with a spoonful of the relish.

This recipe yields 20 tacos.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C78) - from the TV FOOD - NETWORK

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