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Ingredients Jump to Instructions ↓

  1. 1 tablespoon ground coffee

  2. 1 tablespoon chipotle chili powder

  3. 1 teaspoon chili de arbol powder

  4. 2 teaspoons paprika

  5. 1 teaspoon cumin, toasted and ground

  6. 1 teaspoon coriander, toasted and ground

  7. 1 tablespoon brown sugar

  8. 1 teaspoon dried oregano

  9. 1 teaspoon salt

  10. 1 teaspoon pepper

  11. 1 2-3 pound pork belly, boneless, skin patted dry and scored

  12. 12 small corn tortillas

  13. 2 cups grilled pineapple salsa

  14. 1 cup Mexican pickled red onions

  15. 1/2 cup queso fresco (or feta)

  16. 1/4 cup cilantro

Instructions Jump to Ingredients ↑

  1. Mix the coffee, chili powders, paprika, cumin, coriander, brown sugar, oregano, salt and pepper and rub it all over the pork.

  2. Place the pork into an roasting pan and roast in a preheated 400F oven for 30 minutes, reduce the heat to 350F and roast for another hour.

  3. Remove from oven and let rest for 10 minutes before slicing.

  4. Slice, assemble tacos and enjoy.

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