Pork Blueberry Tacos

Delicious pork tacos using BC blueberries.

Pork:

• 1 cup (150 g) B.C. Blueberries, fresh or frozen
• ½ cup (65 g) Onion, diced
• 2 tbsp (20 g) Fresh garlic, chopped
• 1 tbsp (15 ml) Chipotle pepper (canned in adobe sauce), chopped
• 1 tbsp (15 ml) Salt
• 1 tsp (5ml) Pepper
• 1 tsp (5 ml) Sweet paprika
• ½ tsp (2.5 ml) Thyme, fresh or dry
• 3-4 lb (1.5 kg) Pork shoulder

Blueberry Pineapple Jicama Salsa:

• 1 cup (150 g) B.C Blueberries, fresh or frozen
• ¾ cup (125 g) Pineapple , fresh or canned, diced
• ½ cup (75 g) Jicama, diced
• 1 tbsp (10 g) Jalapeño pepper, de-seeded and finely diced
• 1 tbsp (15 ml) Fresh cilantro, chopped
• 1 tbsp (15 ml) Lime juice
• ½ tsp (2.5 ml) Salt
• ½ tsp (2.5 ml) Pepper

To Serve:

• 12 4-6” Corn tortillas

Pork:

1. In a sauce pan, on a medium-low heat, cook the blueberries, onion, garlic, chipotle, salt, pepper, paprika and thyme until reduced, breaking down the mixture with a spoon.
2. Cool completely and spread over the pork to marinade in the refrigerator for 1- 5 hours.
3. Cook marinated pork in an uncovered roasting pan on low heat (275F/135C) for 4-5 hours. Allow to rest and cool. Separate and shred into small pieces.

Salsa:

1. Mix together the blueberries, pineapple, jicama, jalapeño, cilantro, lime, salt and pepper and set aside.

To Serve:

1. Warm tortillas in oven or microwave for 15-30 seconds. Line the tortilla with shredded pork then top with salsa.