RAGIN CAJUN COCA COLA PULLED PORK TACOS WITH PICKLED ONIONS AND PINEAPPLE SALSA

To make the pickled onions, combine the vinegar, water, sugar and salt in a saucepan and bring to a boil.  Stir to dissolve sugar and salt.  Place the sliced onions in a large jar and pour the hot liquid in the jar to cover them.  Let them pickle for 2-3 hours, shaking the jar occasionally to ensure the veggies are all coated in the liquid.

Liberally rub the pork shoulder all over with the Ragin’ Cajun Spices to fully coat.  This can be done up to 2 days in advance of cooking (or just before).  Bring the seasoned pork to room temperature for at least 1 hour before cooking.

Preheat oven to 325 degrees.

Heat the olive oil in a large (5-6 quart) Dutch oven.  Place the seasoned pork in the hot oil and sear on all sides for 3-4 minutes per side until a mahogany-colored crust forms all over.  Remove the pork from the pot and set aside.

Add the onions, peppers, garlic, salt, and cinnamon to the pan drippings and cook, stirring frequently, for 2-3 minutes until the veggies are fragrant and begin to soften.  Add the salt and half of the cola, scraping up any brown bits off the bottom and sides of the pan with a spatula.

Place the pork back in the pot and nestle it between the onions and peppers.  Add as much of the remaining cola to the pot until it comes ¾ of the way up the pork roast.  Bring to a boil.  Cover the pot and bake for 2 ½ hours.

While the pork cooks, make the salsa and crema.  Combine all of the salsa ingredients in a small bowl and mix well.  Let sit for at least 1 hour at room temperature to let the flavors meld, tossing occasionally.

Combine the crema ingredients in a small bowl and whisk until smooth.  If desired, transfer the cream to a squeeze bottle for prettier presentation, but it will be just as yummy drizzled on the tacos with a spoon!

After 2 ½ hours, remove the pork from oven and flip it over in the pot.  Cover and place it back in the oven for an additional 40-60 minutes until the pork is falling apart when you poke it with a fork.

Gingerly remove the pork from pot and set aside in a large bowl.

Skim any excess fat off the top of the liquid in the pot and bring it to a boil over medium high heat on the stove.  Dissolve the corn starch in the water and add it to the pot along with the apricot preserves.  Bring the sauce back to a low boil and cook, whisking until the preserves are melted into the sauce and the sauce thickens to coat the back of a spoon.  Add the pork back to the pot and shred it into bite size pieces with 2 forks.  Toss in the sauce to coat.

To toast the tortillas, heat about ½-1 teaspoon of the olive oil in a large frying pan over medium high heat.  Add as many tortillas as will fit in a single layer.  Toast for -2 minutes on the first side until lightly browned.  Flip and toast for another minute on the other side.  Repeat with the remaining tortillas, adding more oil to the pan as needed.

To make the tacos, put a few tablespoons of the cabbage in the bottom of one tortilla, top with about ¼ cup of the pulled pork, a couple tablespoons of the cheese, some of the salsa and pickled onions.  Drizzle with the crema and devour!!