Pork Cheeks Tacos
Pork Cheeks are a great alternative to carnitas and they are amazing if you are entertaining...so easy to make and you only use 1 pan. YEAH...I know, repeat to yourself 1 PAN!!! The rest of the prep is super easy and you can be done in less than 30 minutes and then let the meat do its thing for several hours. The other little known fact is that they are leaner than carnitas, but they won't dry up. I know, perhaps you find the whole thing a little different than what you normally have...but trust me on this one, not only you are doing the right environmental thing by eating from nose to tail...but honestly they are just so tasty!
PORK CHEEKS TACOS
2- 3 lbs of pork cheeks (we get ours at Local Pig)
1 tbsp hatch chile powder
1 tbsp of salt
1 tbsp of garlic powder
½ tbsp of ground cumin
½ of a grapefruit or orange sliced
1 beer / lager type
1 head of garlic
• 1 lb of tomatillo
• ¼ of white onion
• 2 roasted hot hatch chile peppers
• 1 tsp of apple cider vinegar
• 1 tsp of agave nectar
• Salt to taste
• Chopped white onion
• Cilantro leaves
• Crumbled Cotija cheese
White corn or yellow corn tortillas, we used our special Hatch Chile tortilla
Preheat your grill on high and grease a little.
Combine your rub and press all over your pork cheeks. Then set on your hot grill for about 2 -3 minutes per side to seal and char them. Then transfer to a dutch oven or cast iron. Heat up your oven to 275.
In the Dutch oven with the pork cheeks add the garlic, slice of citrus and a whole can of beer. Cover and place in the oven for 3 hours or until completely tender.
To make your salsa clean up your tomatillos and place them in your blender with onion, roasted Hatch Chiles, apple cider and agave. Pulse until almost smooth and place in a salsa jar and salt to taste.
Once your pork cheeks are done, let them rest for ten minutes before cutting. To assemble your taco: heat up your tortilla, place pork cheek pieces and top with green salsa. Garnish with chopped onions, cilantro and cotija.