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Habanero Braised Tacos with Spicy Slaw

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For Tacos:

2 1/4 lb pork shoulder

1 tablespoon olive oil

1 tablespoon butter

1 cup carrots, chopped

1 cup celery, chopped

1 cup sweet onion, chopped

Salt and pepper

2 bay leaves

2 tablespoons all purpose flour

1/2 cup Moore's Spicy Habanero Wing & Hot Sauce

3 cups chicken stock

2 habaneros, de-seeded and ribs removed

kosher salt and pepper

freshly made corn tortillas

optional: sliced avocado

For Slaw: 

3 cups shredded slaw mix

3 tablespoons mayonnaise

1 tablespoon fresh lime juice

1/2 cup Moore's Spicy Habanero Wing & Hot Sauce

3 tablespoons green onion, chopped, green part only



1.  Preheat oven to 350 degrees.
2.  Heat a heavy-bottom dutch oven or brazier over medium-high heat.  Once it starts to get hot, add the olive oil and butter to melt.  Add the pork and brown on all sides. Remove the pork and set aside.
3.  Add the vegetables and cook approximately 4 minutes while stirring occasionally.  Season with 1/2 tsp. salt and 1/4 tsp. pepper.  Add the flour and stir until blended into the fat.  Add 1/2 cup Spicy Habanero Sauce and chicken stock, stirring to blend.  
4.  Return the pork to the pan adding the habaneros and bay leaves.  Cover with a tight fitting lid and place in oven for about 2 1/2 hours or until fork tender.
5.  While pork is cooking, whisk together the mayonnaise, lime juice, and 1/2 cup Spicy Habanero Sauce. Combine slaw mix and green onions in medium bowl.  Pour 1/3 cup of dressing onto the slaw and mix well.  Add more if desired.  Chill until ready to serve.
6.  When pork is fork tender, transfer to a bowl and pull.  Strain the braising liquid and discard the vegetables.
7.  Transfer the sauce to a saucepan and heat over medium heat to reduce and thicken.  Remove any oil that collects on the surface.  Taste and adjust seasoning if needed.
8.  When ready to serve, toss pulled meat in just enough sauce to coat the meat.  Serve on corn tortillas with 1/4 cup of the slaw on each taco.