Makes 4 Servings

Directions

Chimichurri:
In the bowl of a food processor, place shallot, Jalapeño and garlic, pulse until fine but not blended. Scrape down sides of bowl.

Add microgreens and cilantro, pulse 5 times, to combine. Add vinegar, lime juice a good pinch of salt and pepper, pulse twice to combine.

Scrape down sides of bowl, place on low and slowly drizzle in olive oil, until desired consistency. Stores up to 3 days, in airtight container, refrigerated, some oxidization may occur.

Pork:
Combine dry ingredients. Rub pork. Allow to marinate in fridge for at least 1hr (up to 12 hours).

When ready, remove from fridge and preheat oven to 300°F. Bake in a covered, lightly oiled roasting pan, approx. 4-5 hours or until pulls apart easily.

Allow to cool enough to handle. Shred pork into bite sized pieces. If you like it saucy, try tossing in your favourite sauce.

Corn:
To quickly defrost, place in colander and run hot water over, until defrosted.

Turn oven on to broil. In a bowl, toss together all ingredients. Spread out on a broil safe pan.

Place under broiler for 2-3 minutes, tossing once and watching carefully until golden.

Tacos:
Assemble tacos starting with pork, then corn, then cheese, top with Chimichurri and cilantro.

Enjoy!

Ingredients

Chimichurri:

			Quantity
				Item
			
					1 Package of
					GoodLeaf Spicy Mustard Mix
				
					¼ Cup of
					Cilantro, chopped
				
					1
					Shallot, peeled & diced
				
					1
					Jalapeño pepper, diced
				
					Juice of
					One Lime
				
					2
					Cloves of Garlic, peeled & diced
				
					3 Tbsp of
					Red Wine Vinegar
				
					Salt & Pepper, to taste
				
					¼ to ½ Cup of
					Olive Oil

Pork:

			Quantity
				Item
			
					2-3lb
					Boneless Pork Shoulder
				
					1 Tbsp of
					Smoked Paprika
				
					1 Tsp of
					Cumin
				
					1 Tbsp of
					Chili Powder
				
					1 Tbsp of
					Brown Sugar
				
					1 Tsp of
					Onion Powder
				
					1 Tsp of
					Garlic Powder

Corn:

			Quantity
				Item
			
					1 Cup of
					Frozen Corn, defrosted
				
					2 Tbsp of
					Oil
				
					Salt, to taste

Tacos:

			Quantity
				Item
			
					8-10
					Small Tortillas, of choice
				
					1 Cup of
					Feta Cheese, crumbled
				
					½ Medium Red Onion, thinly sliced
				
					Fresh Cilantro, picked from stem

Pork Carnitas Tacos

Makes 4 Servings

Directions

Ingredients

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