This recipe is perfect for entertaining on these hot long summer days!
The blueberries pair so well with the pork your guests will be digging in and enjoying these fresh flavours.
Our friends at BC Blueberries have kindly shared this delightful recipe with us.
You will need:
For the Pork filling
1 cup (150 g) B.C. Blueberries, fresh or frozen
½ cup (65 g) Onion, diced
2 tbsp (20 g) Fresh garlic, chopped
1 tbsp (15 ml) Chipotle pepper (canned in adobe sauce), chopped
1 tbsp (15 ml) Salt
1 tsp (5ml) Pepper
1 tsp (5 ml) Sweet paprika
½ tsp (2.5 ml) Thyme, fresh or dry
3-4 lb (1.5 kg) Pork shoulder
Blueberry Pineapple Jicama Salsa
1 cup (150 g) B.C Blueberries, fresh or frozen
¾ cup (125 g) Pineapple , fresh or canned, diced
½ cup (75 g) Jicama, diced
1 tbsp (10 g) Jalapeño pepper, de-seeded and finely diced
1 tbsp (15 ml) Fresh cilantro, chopped
1 tbsp (15 ml) Lime juice
½ tsp (2.5 ml) Salt
½ tsp (2.5 ml) Pepper
12 4-6” Corn tortillas
For the Pork In a sauce pan, on a medium-low heat, cook the blueberries, onion, garlic, chipotle, salt, pepper, paprika and thyme until reduced, breaking down the mixture with a spoon. Cool completely and spread over the pork to marinade in the refrigerator for 1- 5 hours. Cook marinated pork in an uncovered roasting pan on low heat (275F/135C) for 4-5 hours. Allow to rest and cool. Separate and shred into small pieces. Salsa Mix together the blueberries, pineapple, jicama, jalapeño, cilantro, lime, salt and pepper and set aside. To Serve Warm tortillas in oven or microwave for 15-30 seconds. Line the tortilla with shredded pork then top with salsa.