» Chipotle Pork Tacos with California Grape Salsa

Ingredients

• 3-pound pork butt or pork shoulder cut into 4” chunks
• 3 tablespoons chipotle puree
• 2 tablespoons ground cumin
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons olive oil
• 1 cup sliced white onion
• 3 fresh garlic cloves, minced
• 1 bottle light beer (or substitute 1 1/2 cups chicken stock if preferred)
• 1 bay leaf
• 2 teaspoons kosher salt
• Freshly ground black peppercorns for seasoning
• 1 package 4” flour or corn tortillas
• 2 cups thinly shredded white cabbage
• 2 limes cut into wedges to garnish
• sliced green onions to garnish
• fresh flat leaf parsley to garnish
• 1/2 cup washed and quartered red California grapes
• 1/2 cup washed and quartered green California grapes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 1/4 cup thinly sliced green onions
• 2 tablespoons chopped fresh flat leaf parsley