Pork and Sorghum Street Tacos
Bring bold, street-style flavor to your kitchen with these mouthwatering homemade tacos! Tender, slow-cooked pork is infused with smoky chiles, sweet pineapple and savory spices, then wrapped in sorghum tortillas for a gluten-free twist. Whether you're feeding a crowd or just spicing up taco night, this recipe delivers big flavor with wholesome ingredients.
Ingredients
For the pork filling:
- 1 medium sized pork Boston Butt, approximately 4lbs
- 3 dried chili guajillo peppers or 1 can of chipotle peppers in adobo sauce (If you prefer a milder spice level, start with less.)
- 1 medium onion, cut into fourths
- 4 cloves of garlic, peeled
- 3 tablespoons of cumin
- 1 ½ teaspoon salt or to preference
- 1 ½ teaspoon black pepper or to preference
- Water or chicken broth
- 1 small can of pineapple, crushed or sliced
For the sorghum tortillas:
- 2 cups sorghum flour
- ½ can chipotle sauce, about 3 ounces
- 1 ¼ cups water, divided
- 2 teaspoons xanthan gum
Directions
For the pork filling:
- Cut large slits into the pork. Mix the salt, pepper and cumin. Rub the entire roast with the mixture and work it into the slits.
- Place the spice-rubbed pork into a slow cooker. Add onion, garlic, pineapple and chilis to the slow cooker. Fill the slow cooker with water or broth until the liquid reaches half-way up the sides of the pork.
- Cook on low for eight hours. For a faster option, cook on high for about four hours.
- Shred the cooked pork and mix with all the ingredients from slow cooker.
For the sorghum tortillas:
- Combine sorghum flour and xanthan gum in a medium-sized bowl. Add chipotle sauce and mix well.
- Gradually mix in one cup of water until it reaches a thick, doughy consistency. If extra water is needed, add the additional quarter cup of water in small increments until it reaches the desired texture. Let the dough rest for 10 minutes.
- Divide the dough into golf-ball sized pieces, approximately 18 total.
- Place a thick piece of plastic, such as a plastic zip bag, on the base of a tortilla press. Then place a ball of dough in the press with another piece of plastic on top to help prevent the dough from sticking to the press. Slowly flatten the dough in the tortilla press until it is approximately one-eighth of an inch thick.
- Carefully remove the plastic from the top of the raw tortilla. While holding the tortilla in your hand, remove the other piece of plastic. If the dough sticks to the plastic, spray a small amount of cooking oil on the plastic prior to placing the ball of dough to help with removal.
- Upon pressing, cook each tortilla immediately on a hot griddle. Cook each side for approximately 30 seconds, until lightly brown. Put in foil to stay warm.
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