Pulled Pork Tacos with Apple and Serrano Slaw

Name: Pulled Pork Tacos with Apple and Serrano Slaw
Yield: Makes 4 Servings (2 cups [210 g] Slaw)
Cuisine: Mexican
Ingredients: 5 whole cloves; 2 large Granny Smith apples; 1 medium onion, peeled and quartered; 2 Tbsp amchur; ¼ cup [50 g] jaggery; 2 cups [480 ml] white wine; 2 bay leaves; 3 lb [1.4 kg] boneless pork butt; ¼ cup [60 ml] apple cider vinegar; 2 Tbsp fresh cilantro leaves; 1 Tbsp fresh lemon juice; 1½ tsp Kashmiri chile powder; 1 star anise pod; One 2 in [5 cm] piece fresh ginger, peeled; 1 serrano chile, seeded, if desired, and thinly sliced; ½ tsp ground white pepper; ½ tsp fine sea salt; 8 to 12 corn or flour tortillas; 1 or 2 limes, quartered, for serving; 6 black peppercorns; Seeds from 10 green cardamom pods, crushed; 2 Tbsp fresh mint leaves

Preparation info

Makes
4
Servings ( 2 cups [ 210 g ] Slaw)

Difficulty
Medium

Appears in

Season

By Nik Sharma

Published 2018

About

A few years ago, when Michael and I drove cross-country on our big move from Washington, D.C., to San Francisco, we ate some of the best tacos we’ve ever had. Made by street vendors in Southern California, these tacos were packed with flavor. They are the inspiration behind these pulled pork tacos, a perfect combination of hot and sour blended with the earthy sweetness of jaggery.