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1
Preheat the oven to 450 degrees F. Season the pork with olive oil and Creole seasoning.
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2
Place on a roasting pan and roast for 1 hour.
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3
Reduce the oven temperature to 350 degrees F and continue to cook for 3 hours or until the meat is very tender.
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4
Remove from oven and cool for 30 minutes.
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5
Using 2 forks, pull the meat off the bones into small pieces and set aside.
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6
Increase the oven temperature to 400 degrees F. Place the nuts, peppers, and onions on a baking sheet.
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7
Drizzle with 1 tablespoon olive oil.
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8
Roast for 10 to15 minutes.
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9
Remove from the oven and peel, seed and chop the peppers.
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10
In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, tamarind paste and salt, 1 tablespoon dark cane syrup, vinegar and olive oil.
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11
Puree until creamy, stopping once to scrape the sides of the bowl.
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12
Turn the sauce into a saucepan.
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13
Whisk in the chicken stock and cream.
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14
Bring the sauce up to a boil and reduce to a simmer.
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15
Cook for 2 minutes.
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16
Remove from the heat and keep warm.
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17
In a saute pan, over medium heat, melt the butter.
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18
Add the apples, cinnamon and sugar.
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19
Season with salt and pepper.
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20
Saute until the apples are soft, about 4 minutes.
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21
Remove from the heat and set aside.
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22
To build the tacos, place some of the roasted pork in each taco shell.
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23
Spoon some of the Mole Sauce over the pork.
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24
Place some of the grated cheese on top of the sauce.
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25
Top with a spoonful of the relish.
