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Summertime Pulled pork Tacos with Grilled Watermelon Salsa

V51A2359-Edit.jpgIngredients for Grilled Watermelon Salsa:

3 cups watermelon, seeded, finely chopped, and grilled

1 cucumber, peeled and finely chopped

3 tablespoons fresh basil, minced

1/2 red onion, finely chopped

several small sweet red peppers, finely chopped

1 jalapeno pepper, seeded and minced

1/4 cup fresh cilantro, minced

2 tablespoons fresh mint, minced

2 tablespoons honey

the juice from 2 fresh squeezed limes

 

Ingredients for Pulled Pork Tacos:

1 tablespoon fresh oregano

1 teaspoon chipotle chili powder

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 (3 1/2-pound) boneless pork butt, cut into smaller pieces

1 medium onion, chopped

4 cloves garlic, smashed

1 cup chicken stock

1 small can tomato puree

1 tablespoon honey

1 orange, halved and juiced

1 lime, halved and juiced

1 bag small tortillas

 

Directions:

First, let’s get the pulled pork into a crockpot and add the oregano, chili powder, cumin, salt, pepper, pork, onion, garlic, chicken stock, tomato puree, honey, and orange and lime juice. Cook for several hours, pull into small pieces, and then separate what oil you can off the top and reduce the mixture by half till syrupy. Put mixture back together.

While the pork is cooking, grill the watermelon. Dice half the watermelon (about three cups); in a medium bowl, add diced watermelon, cucumber, basil, onion, sweet red pepper, jalapeño, cilantro mint, honey, and lime juice. Stir and let sit in the fridge for at least an hour. When all is done, make the tacos and serve with leftover grilled watermelon slices, cut into four-inch cubes, drizzled with olive oil, and sprinkled with salt. Garnish tacos with a little crumbled feta or finely grated cheddar and sprigs of cilantro.

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