Best 3 Plastered Pork Tacos With Apple Jalapeno Salsa Recipes

Are you looking for a mouthwatering and flavorful dish that combines the classic flavors of pork tacos with a unique and zesty apple jalapeno salsa? Look no further! In this article, we'll take you on a culinary journey to create the ultimate "Plastered Pork Tacos with Apple Jalapeno Salsa." We'll guide you through each step of the recipe, providing detailed instructions and helpful tips to ensure you end up with a tantalizing dish that will impress your taste buds and have everyone asking for seconds. Get ready to embark on a flavor-packed adventure as we explore the art of crafting these delectable tacos, perfect for any occasion.

Here are our top 3 tried and tested recipes!

AL PASTOR TACOS WITH PINEAPPLE-JALAPENO SALSA

Al Pastor Tacos with Pineapple-Jalapeno Salsa image

Provided by Guy Fieri Bio & Top Recipes

Categories main-dish

Time 7h25m

Yield 6 to 8 servings

Number Of Ingredients 25

Ingredients

1 pineapple
1/2 cup fresh orange juice
2 tablespoons white vinegar
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1/2 teaspoon smoked paprika
4 cloves garlic
2 chipotle chiles in adobo plus 1 teaspoon adobo sauce
1 sweet onion, half rough chopped and half finely diced
One 3-pound bone-in pork butt (cross-cut shoulder works well)
Canola oil
2 cups low-sodium chicken stock
Warm corn tortillas, for serving
1/4 cup chopped fresh cilantro
Pineapple-Jalapeno Salsa, recipe follows
Cotija cheese, crumbled, for serving
2 limes, cut into wedges
2 cups small-diced pineapple
1/2 cup small-diced white onion
2 tablespoons finely chopped fresh cilantro
2 tablespoons minced jalapeno (seeds removed)
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1 small red chile, seeded and minced

Steps:

Slice off the bottom of the pineapple and stand it upright. Remove the rind in large pieces, cutting deep enough to remove all the prickles; reserve the rind. Quarter the pineapple and remove the core. Roughly chop half of the pineapple; reserve the other half for the Pineapple-Jalapeno Salsa.
To a blender, add the orange juice, vinegar, cumin, salt, oregano, smoked paprika, garlic, chipotles and adobo sauce, the roughly chopped sweet onion and the chopped pineapple. Blend until smooth. Place the pork butt in a large resealable plastic bag and add the marinade. Seal and refrigerate for 3 to 4 hours.
Preheat the oven to 350 degrees F. Set a large Dutch oven over high heat and add enough canola oil to cover the bottom. Remove the meat from the marinade and wipe off the excess. Add to the pot and sear on all sides, 4 to 5 minutes per side. Pour in the chicken stock and the marinade from the bag (the liquid should come halfway up the meat; add a little water if required). Bring to a simmer, then place the reserved pineapple rinds, skin-side up, over the top to cover. Place, uncovered, in the oven and cook until the rinds are deep brown and the pork is fork-tender, 2 1/2 to 3 hours (tent with foil if necessary).
Discard the rinds and roughly chop the meat into 1/4- to 1/2-inch pieces. Toss with a little braising liquid and keep warm.
Serve the pork in warm corn tortillas. Garnish with finely diced onion, cilantro, Pineapple-Jalapeno Salsa and cotija. Serve with a squeeze of lime.
In a medium mixing bowl, combine the pineapple, onion, cilantro, jalapeno, lime juice, salt and chile and mix well. Allow to sit for 10 to 20 minutes before serving so that all the flavors meld together.

"PLASTERED" PORK TACOS WITH APPLE-JALAPENO SALSA

I was in the mood for some pork tacos, but I was looking for a bit of a change of pace from the normal carnitas-style I would usually make, which led to this wild and crazy experiment. The "plaster" coating traps all the moisture and flavor of the pork in while it bakes, creating the best pork taco I've had in a while.

Provided by Chef John

Categories Main Dish Recipes Taco Recipes

Time 12h5m

Yield 12

Number Of Ingredients 16

Ingredients

1 (3 1/2) pound bone-in pork shoulder roast
2 tablespoons minced fresh rosemary
1 tablespoon freshly ground black pepper
2 cups all-purpose flour, or more as needed
½ cup kosher salt
1 large egg white
¾ cup water, or more as needed
2 cups finely diced Honeycrisp apple
⅔ cup finely diced white onion
½ cup seeded and finely diced jalapeno pepper
½ cup chopped fresh cilantro
1 teaspoon salt, or to taste
2 limes, juiced, or to taste
2 pinches cayenne pepper
12 flour tortillas, warmed
2 limes, cut into wedges, or as needed

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Season pork all over with rosemary and freshly ground black pepper.
Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.
Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.
Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.
Slice chilled pork into strips and then cut into 1/2-inch cubes.
Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 59.7 g, Cholesterol 52.1 mg, Fat 18.3 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 4494.2 mg, Sugar 4.5 g

"PLASTERED" PORK TACOS WITH APPLE-JALAPENO SALSA

I was in the mood for some pork tacos, but I was looking for a bit of a change of pace from the normal carnitas-style I would usually make, which led to this wild and crazy experiment. The "plaster" coating traps all the moisture and flavor of the pork in while it bakes, creating the best pork taco I've had in a while.

Provided by Chef John

Categories Tacos

Time 12h5m

Yield 12

Number Of Ingredients 16

Ingredients

1 (3 1/2) pound bone-in pork shoulder roast
2 tablespoons minced fresh rosemary
1 tablespoon freshly ground black pepper
2 cups all-purpose flour, or more as needed
½ cup kosher salt
1 large egg white
¾ cup water, or more as needed
2 cups finely diced Honeycrisp apple
⅔ cup finely diced white onion
½ cup seeded and finely diced jalapeno pepper
½ cup chopped fresh cilantro
1 teaspoon salt, or to taste
2 limes, juiced, or to taste
2 pinches cayenne pepper
12 flour tortillas, warmed
2 limes, cut into wedges, or as needed

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Season pork all over with rosemary and freshly ground black pepper.
Stir flour, salt, egg white, and water together in a large bowl until very smooth. Adjust with more flour it's too runny. Add pork shoulder and coat thoroughly.
Spread a few spoons of excess "plaster" into a baking dish or pan. Add, fat-side up. Use a spoon to re-apply plaster to any spots that need it, as well as to the top.
Roast in the center of the preheated oven until the surface is dry and hard and an instant-read thermometer inserted into the center reads 185 degrees F (85 degrees C), about 3 1/2 hours.
Let cool for 15 minutes to 1 hour. Break pork up into big chunks and transfer to plate. Add some of the pan juices that accumulated at the bottom of the pan. Cover with plastic wrap. Chill in the refrigerator, 8 hours to overnight.
Combine apple, onion, jalapeno, cilantro, salt, lime juice, and cayenne in a bowl for salsa.
Slice chilled pork into strips and then cut into 1/2-inch cubes.
Heat a dry, nonstick pan over medium-high heat. Brown pork in the pan, 3 to 5 minutes. Serve pork on warm tortillas with the salsa and lime wedges.

Nutrition Facts : Calories 495.6 calories, Carbohydrate 59.7 g, Cholesterol 52.1 mg, Fat 18.3 g, Fiber 4.4 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 4494.2 mg, Sugar 4.5 g

Tips:

For the perfect balance of flavors, it's important to marinate the pork shoulder for at least 4 hours, or up to overnight.
To ensure that the pork is cooked through and tender, braising it in a slow cooker is the best method.
To achieve a crispy and flavorful outer layer, pan-frying the marinated pork shoulder before braising enhances the overall taste.
The combination of Granny Smith apples, jalapeños, and cilantro creates a refreshing and tangy salsa that complements the richness of the pork tacos.
To add a smoky and spicy touch to the tacos, chipotle peppers in adobo sauce can be incorporated into the braising liquid.
Serving the tacos with a variety of toppings such as shredded cabbage, pickled onions, and cotija cheese allows your guests to customize their tacos to their preferences.

Conclusion:

Plastered pork tacos with apple-jalapeño salsa offer a unique and mouthwatering culinary experience. By following these tips, you'll create delectable tacos that blend sweet, savory, and spicy flavors, leaving your taste buds tantalized. Whether you're hosting a fiesta or seeking a flavorful weeknight dinner, these tacos are sure to be a hit. So, gather your ingredients, crank up the music, and get ready to indulge in a truly satisfying meal!