| Quantity | Ingredient |
|---|---|
| 1 Pack | Asian Micro Blend |
| 1/4 Cup | Cilantro, chopped |
| 1 | Shallot, diced |
| 1 | Jalapeno, diced |
| 1 | Lime, juiced |
| 2 Cloves | Garlic, minced |
| 3 Tbsp | Red Wine Vinegar |
| Salt, to taste | |
| Pepper, to taste | |
| 1/2 Cup | Olive Oil, as needed |
| Quantity | Ingredient |
|---|---|
| 2-3 lb | Boneless Pork Shoulder |
| 1 Tbsp | Smoked Paprika |
| 1 Tsp | Cumin |
| 1 Tbsp | Chili Powder |
| 1 Tbsp | Brown Sugar |
| 1 Tsp | Onion Powder |
| 1 Tsp | Garlic Powder |
| Quantity | Ingredient |
|---|---|
| 1 Cup | Frozen Corn, defrosted |
| 2 Tbsp | Olive Oil |
| Salt, to taste | |
| Pepper, to taste |
| Quantity | Ingredient |
|---|---|
| 8-10 | Small Tortillas choicelas, o |
| 1 Cup | Feta Cheese, crumbled |
| 1/2 Medium | Red Onion, sliced thinly |
| Cilantro, as desired | |
| 1 Handful | Kick'n Micro Mustard |
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, cilantro and more Kick’n Micro Mustard.
Enjoy!
