Ancho Chili and Coffee Rubbed Pork Tacos with Mango-Habanero Salsa

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 2 tablespoons of ancho chili powder, 1 tablespoon of ground coffee, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.

2. 2

   Rub the spice mixture evenly over a 2-pound pork shoulder, ensuring full coverage, then sear the pork shoulder on all sides in a Dutch oven with 2 tablespoons of olive oil over medium-high heat until browned.

3. 3

   Pour 0.5 cup of orange juice into the Dutch oven, cover it, and braise the pork shoulder in a preheated 300°F (150°C) oven for approximately 2 hours, or until very tender and easily shredded.

4. 4

   While the pork braises, prepare the mango-habanero salsa by combining 1 large diced mango, 0.25 cup of finely diced red onion, 1 small minced habanero pepper, 0.25 cup of chopped cilantro, and 2 tablespoons of fresh lime juice in a medium bowl, then gently toss to combine.

5. 5

   Once the pork is cooked, remove it from the oven, shred it using two forks, and return the shredded pork to the Dutch oven with the cooking liquid to keep it moist.

6. 6

   Warm 12 corn tortillas on a dry griddle or in a microwave for a few seconds until pliable.

7. 7

   Assemble the tacos by placing a generous portion of the shredded pork onto each warm corn tortilla and topping it with a spoonful of the fresh mango-habanero salsa.