Hey hey it's #NationalTacoDay! To celebrate, we're making Slavo's Braised Pork #Tacos. This sweet and spicy combination is like a fiesta for your mouth. Enjoy!

Ingredients:

Braised Pork

1lb Pork Shoulder - fat trimmed, cut into 2" pieces

1 Yellow Onion - quartered

2 Garlic Cloves - crushed

2 Tbl Slavo Salt

Slavo’s Sauce

6oz Chorizo - casing removed

1 Tbl Grapeseed Oil

1 Yellow Onion - sliced thinly

2 Garlic Cloves - minced

2 Lg Cans Tomatoes - chopped and peeled

1 tsp Dried Thyme

1/4 tsp Ground Cinnamon

1/4 tsp Ground Cloves

2 Chipotle Chiles in Adobo - from can, minced

Slavo Salt - to taste

Salsa

1/2c Fresh Pineapple - small diced

1/2c Fresh Mango - small diced

1/4c Red Onion - minced

2 Jalapeños - minced

2 Tbl Cilantro - minced

1 Lime - juiced

To braise the pork:

1. Bring 6 cups water to boil in a large heavy bottom pot or Dutch oven over high heat.

2. Add the pork, onion, garlic, and salt and return to the boil.

3. Reduce the heat to medium-low. Simmer, uncovered, until the pork is fork-tender, about 2 hours.

4. Drain in a colander, discarding the onion and garlic, and let cool slightly. Transfer the pork to a chopping board and shred with 2 forks.

To make the sauce:

1. Cook the chorizo in a medium nonstick skillet over low heat, stirring often and crumbling it with a wooden spoon until it turns dark red and some of the oil is released, about 15 minutes. Drain in a fine-meshed sieve to remove the excess oil, and transfer to a bowl.

2. Add the canola oil to the pan and heat over medium heat.

3. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.

4. Stir in the tomatoes, thyme, cloves, and cinnamon and bring to a simmer.

5. Cover and reduce the heat to medium-low. Simmer until the tomatoes give off their juices, about 8 minutes.

6. Add the chorizo, shredded pork, and chipotles and mix well.

7. Cover and simmer to blend the flavors, about 2 minutes.

8. Remove from the heat and add salt. (The pork in its sauce can be cooled, covered, and refrigerated up to 1 day ahead. Reheat slowly before serving.)

For Salsa:

1. Mix everything together in a bowl and allow to rest for 15-30 minutes.