Chipotle Shredded Pork Tacos with Raspberry Habanero Jam

Chipotle Shredded Pork with Raspberry Habanero Jam

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I had chipotle shredded pork tacos with raspberry habanero jam at a restaurant a few weeks ago and they were so good that I had to come up with a recipe I could make at home.

My standard approach to shredded pork is to cook it with onions, apple juice and vinegar, so I used that as my starting point and then experimented a bit with the peppers.

Chipotle peppers are smoked, ripe jalapeños that are sold canned in a deliciously smoky sauce. Habaneros are one of the hottest chili peppers in existence and because of that I had always been too afraid to use them but I quickly learned that my fear was unwarranted. Not only is a dash of habanero powder by far not as hot as I imagined but it also adds a really unique floral flavor and turned the jam from boringly sweet into something much more complex and interesting.

To finish the dish I just added a bit of cilantro and then stuffed everything into a grilled tortilla. Hope you like it as much as I do!

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Chipotle Shredded Pork Tacos with Raspberry Habanero Jam Recipe

INGREDIENTS:

For the pork:

  • one 2.0 – 2.5-pound boneless pork butt (I usually buy a large one, cut it in half and freeze one half)
  • vegetable oil
  • one small yellow onion, roughly chopped
  • 5 chipotle peppers (they come canned in adobo sauce)
  • 2-3 tablespoons of the adobo sauce the peppers were in
  • 2 cups apple juice
  • white vinegar

 

For the jam:

  • 1/2 cup sugar
  • 1 cup frozen raspberries
  • little bit of lemon juice
  • dash of ground habanero

 

DIRECTIONS:

For the pork:

  1. Pat the meat dry and season with salt and pepper.
  2. Brown the onion in a little bit of oil in a Dutch oven. Transfer to a bowl and set aside.
  3. Sear the meat in the Dutch oven on all sides.
  4. Add the onion back in.
  5. Add chipotle peppers, 2 tablespoons adobo sauce and apple juice.
  6. Bring to a boil, then put on the lid, turn the heat down and simmer for 5 hours. Flip the meat over once every hour.
  7. Make sure the meat can be easily pulled apart with a fork (if not, cook it longer), take it out of the pot and shred or pull it into bite-sized pieces. Cover and set aside.
  8. Transfer the liquid into a fat separator (if you have one) or into a measuring cup and let the fat rise to the top.
  9. Skim off the fat with a wide spoon, then strain the sauce back into the pot.
  10. Bring the sauce to a boil and reduce by about half, then season with salt and vinegar.
  11. Stir a little more adobo sauce in until the pork sauce has the right level of spice for you. (If you like it hotter, cut up some of the chipotle peppers you strained out and add to the sauce).

For the jam:

  1. Cook sugar, raspberries and a little bit of lemon juice in a pot until the raspberries are broken down.
  2. Add habanero to the jam.
  3. Serve pork in grilled tortillas with pork sauce, jam and cilantro. If you like, add some coleslaw or other vegetables.

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9 comments

    • Nicole says:

      Thank you so much, Jessica! The raspberry jam adds a nice sweet, sour and fruity component to the tacos, I really liked it. (And I agree about cilantro, I use it almost every day. :-)).

    • Nicole B. says:

      Thank you, Beth! These guys have some really intense flavor indeed, which reminds me that I should make them again soon! Thanks so much for stopping by! :)

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