Pork Cheek Tacos

Serving size: 6 sandwiches

  • 2 pounds skinless pork cheeks (Boneless pork shoulder)
  • 1 tablespoon chile powder
  • 1 tablespoon kosher salt
  • 1 tablespoon light brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons chopped garlic
  • 1 small onion diced
  • 4 cups chicken stock
  • 1 cup orange juice
  • 2-ounce chipotle peppers in juice
  • Salt and pepper
  • Half head of iceberg lettuce shred
  • Poblano salsa Verde
  • 2 whole avocados
  • ½ cup cotija cheese
  • ½ cup pickled red onions
  • 6 flour tortillas

Salt and pepper pork. Sear in a pan on high heat until browned on both sides. Put in a roasting pan and add all other ingredients and braise for 3-4 hours at 300 degrees. Remove pork from oven and skim fat off braising liquid. Pull pork when hot and add some of the braising liquid for extra flavor.

Poblano salsa Verde

  • 4 Fresh Tomatoes
  • 4 Poblano Peppers
  • 1Jalapeno Peppers
  • Garlic
  • Fresh Cilantro 
  • White Onion
  • Kosher Salt
  • ½ cup Lime Juice
  • ½ cup lemon juice

Dice all ingredients and mix in bowl. Let chill in refrigerator up to 1 hour.

Smoked Chicken tortilla soup

  • 3 lbs. tomatoes
  • 1/2 yellow onion
  • 1 jalapeno
  • 3 cloves garlic
  • 1 red peppers
  • 1 green pepper
  • 1 whole chicken
  • 30 oz chicken broth
  • 30 oz water
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1/2 tbsp chili powder
  • 1 tsp oregano
  • 2 bay leaves
  • 1/2 tbsp salt
  • Tortilla chips 1 cup (garnish)
  • Shred cheddar (garnish)

Set your smoker to 350 and smoke chicken for 35 mins or up to 1 hour. For similar results cut your whole chicken in half and grill on wood charcoal until chicken reaches internal temperature of 165. Pull chicken meat and set aside. Add onion, peppers, and garlic and sauté until soft. Add chicken and all other in ingredients and simmer for one hour.