Its TACO TUESDAY this month on Wilderness to Table. And that means I’ll be bringing you a new wild game taco recipe every Tuesday for the month of March!!

Tacos may be the best dish ever! I mean who does not like a killer taco? If you said no, then you can probably skip to the previous blog post now!

The best tacos I EVER had, in my life, were from the only gas station in a town called Pescadero in Northern California. Talk about the dreamiest tacos ever! I would drive hundreds of miles all over, just to eat those tacos. But since Georgia is quite a ways from California, I have to make do by making them myself. So these tacos are an ode to my favorite ones from that tiny little gas station.

WILD BOAR AL PASTOR TACOS WITH PINEAPPLE HABANERO SALSA

By: Chef Bri for Wilderness to Table

 

Ingredients:

·      1- White Onion, diced

·      1 Cup Pineapple Juice

·      ½ Cup Orange Juice

·      ¼ Cup Distilled White Vinegar

·      ¼ Cup Guajillo Chile Powder

·      ¼ Cup Sugar

·      4 Garlic Cloves, chopped

·      2 tsp. Dried Mexican Oregano

·      2 tsp. Cumin, ground

·      2 Chipotle Peppers and 1 TBS adobo from canned chipotle chilies in adobo

·      5 TBS- Kosher Salt

·      3 Pounds Boneless Wild Boar Shoulder

·      1- Pineapple, peeled, cored and cut into rings

·      1-Red Onion, finely diced

·      2-Habanero Chiles, seeds and ribs removed, finely chopped

·      ¼ Cup Fresh Mint, chopped

·      3 TBS Fresh Lime Juice

·      16 Corn Tortillas

Directions:

Combine the onion, pineapple juice, orange juice, distilled white vinegar, chile powder, sugar, garlic, oregano, cumin, chipotle peppers with sauce, salt in the bowl of a crock-pot add the pork and cook on low temperature for 8 hours. Or seal all ingredients in vacuum seal bag and cook sous vide for 8 hours at 158F/70C. Once cooked, shred the meat using 2 forks. Place into a bowl and top the meat with the marinade it cooked in.

Pineapple Habanero Salsa:

Start by grilling the pineapple rings on a grill pan or hot grill. Grill till there are nice grill marks on both sides. Then dice the rings into small pieces. In a bowl combine the diced pineapple, red onion, habanero chilies, mint and lime juice. Stir together and let sit in the refrigerator for at least 45 minutes.

To Serve:

Gently oil a BBQ and slightly char the tortillas. Then fill the tortillas with the wild boar al pastor and top with the pineapple habanero salsa.