Braised Pork En Nogada 2 Ways | Edible Bozeman

Ingredients

• 4-pound pork roast
• 1 tablespoon garlic salt
• 4 ounces pineapple juice
• ¾ cup walnuts
• 1¼ cups coconut milk
• ½ cup queso fresco
• 1–2 tablespoons olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 1 medium red pepper, chopped
• 1–2 jalapeños or serrano peppers, finely chopped
• 3–4 cloves garlic, minced
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 1½ teaspoons cumin
• 1 teaspoon sea salt
• 2 (14.5-ounce) cans fire-roasted tomatoes, including juice
• 1 crisp apple, diced (Cosmic or Honeycrisp)
• ⅓ cup golden raisins
• ¼ cup capers, drained
• 5–6 medium baked sweet potatoes (optional)
• Street-taco-sized flour tortillas (optional)
• Pomegranate arils (optional)
• Cilantro (optional)