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Tantilizing tacos to thrill the tastebuds from the kitchens of  junowolf

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Kalua pork tacos with mango pineapple salsa and yellow saffron rice.

Pork was rubbed with Hawaiian smoked sea salt and slow cooked for 18 hours. Rice is flavored with annatto and saffron.

Recipe:

Kalua pork:
1 pork butt
3 tbsp smoked Hawaiian sea salt
1 tbsp mesquite liquid smoke

Rub pork butt with salt and liquid smoke and cook in a slow cooker on low for 16-18 hours, draining off the excess liquid ever 2 hours but leaving some in the bottom.

Rice:

1 cup white rice
2 cups chicken broth or stock
1/2 tsp ground annatto or achiote powder (same thing)
6 saffron threads
1/4 cup minced onion
salt and pepper to taste

Combine everything in a small sauce pan and bring to a boil. Reduce heat and simmer partially covered until done.

Salsa:

1/4 cup seeded and diced roma romatoes
1/4 cup small dice pineapple
1/4 cup small dice champagne mango
1/4 cup small dice white onion
1 tsp tobasco
FRESH lime and lemon juice to taste
salt and pepper to taste

Combine all ingredients and allow to mellow in the fridge for at least an hour. Better overnight.


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Mesquite liquid smoke
http://en.wikipedia.org/wiki/Liquid_smoke

Annatto
http://en.wikipedia.org/wiki/Annatto

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