Preparation time
15 minutes
Ready in
2 hr 45 min
Cooking Time: 2 hours, 30 minutes
Makes
6 to 8 servings
Ingredients
Jerk Sauce:
- 1 cup (250 mL) passata (strained tomatoes)
- 1/2 cup (125 mL) each Ontario Maple Syrup and water
- 2 tbsp (25 mL) each butter and soy sauce
- 1 tbsp (15 mL) Scotch bonnet pepper sauce
- 1 tbsp (15 mL) each ground allspice and dried thyme leaves
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) each ground nutmeg and salt
Pork:
- 2 kg boneless Ontario Pork Shoulder Blade Roast
- 1 Ontario Onion, chopped
- 1 Ontario Carrot, chopped
- 1 cup (250 mL) water
Tacos:
- 24 small corn or flour tortillas
- 3 cups (750 mL) shredded Ontario Red Cabbage
- 2-1/2 cups (625 mL) grated Ontario Carrots
- 1/2 cup (125 mL) chopped green onions
Instructions
Jerk Sauce: In small saucepan, over medium-high heat, whisk together passata, maple syrup, water, butter, soy sauce, Scotch bonnet sauce, allspice, thyme, cinnamon, nutmeg and salt. Cook for about 5 minutes, until mixture bubbles and thickens slightly; set aside.
Pork: In large Dutch oven, over medium-high heat, brown roast, turning, for 1 to 2 minutes per side. Add onion and carrot, water and 1/2 cup (125 mL) Jerk Sauce; bring to boil. Reduce heat, cover and simmer for about 2 hours or until meat falls apart easily.
Remove roast from liquid, place in serving dish and allow to cool slightly. Strain carrot and onion from cooking liquid; set aside. Reserve 1 cup (250 mL) of the liquid. Using two forks, shred pork, discarding excess fat. Add 1 cup (250 mL) Jerk Sauce, cooked carrot and onion and reserved cooking liquid, mix well.
Tacos: To serve, warm tortillas; top each with shredded pork mixture, drizzle with Jerk Sauce and top with cabbage, carrots and green onions, as desired. Slow Cooker Method: After browning roast, transfer to large slow cooker, omit the 1 cup (250 mL) water and cook covered on High for 4 hours.
Slow Cooker Method: After browning roast, transfer to large slow cooker, omit the 1 cup (250 mL) water and cook covered on High for 4 hours.
Nutritional Information
1 Taco
- Protein: 18 grams
- Fat: 10 grams
- Carbohydrate: 36 grams
- Calories: 310
- Fibre: 2 grams
- Sodium: 450 mg