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Ingredients

• 1 (5 pound) pork butt roast (shoulder roast)
• Olive oil
• Creole seasoning
• 1/2 cup shelled pumpkin seeds
• 1/4 cup shelled pistachio nuts
• 1/4 cup roasted pine nuts
• 2 poblano peppers
• 1 medium onion, quartered
• 1 teaspoon chili powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tablespoon tamarind paste
• 1 tablespoon dark cane or corn syrup
• 1 teaspoon distilled white vinegar
• 1 cup plus 1 tablespoon olive oil
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 pound Granny Smith apples, cored, peeled and small diced
• 1/2 teaspoon ground cinnamon
• 2 tablespoons brown sugar
• Salt
• Freshly ground black pepper
• 1 pound grated Monterey Jack cheese
• 20 medium corn tortillas, fried in a taco shell and season with salt

Description

Roasted Pork Tacos With Green Mole Sauce And A Cinnamon And Apple Relish

Emerils