Pork Squash and Brussels Sprout Tacos

Steps

• 1

  In a baking dish, mix the pork, cider, taco seasoning, half of the vinegar, and a pinch of salt. Mix well and put into the oven at 325°F for about 2 1/5 hours, stirring once in the middle of cooking. Shred the meat and mix with the liquid.
• 2

  Chop the onion, jalapenos and garlic, discarding the seeds if you don't like it spicy. Chop up the squash to get 4 cups of cubed squash. Cook the onion and jalapeno with a pinch of salt for about 12 minutes until lightly browned. Add the garlic and cook 1 minute. Next add the squash and a bit more salt and cook another 10 minutes or so, just to lightly brown a little bit of the squash, but being sure not to overcook the onions.
• 3

  Stir the milk, honey, paprika, and rest of the vinegar into the squash. It will probably separate and look curdled, but that's ok. Simmer on low for about 45 minutes until the squash is tender. Puree the squash in a blender or with a hand blender until very smooth. Taste and adjust seasonings as necessary.
• 4

  Shred the sprouts either with a knife or a food processor. Get a pan crazy hot with plenty of vegetable oil. Add in your sprouts and let them sit for 2 minutes, then stir and sit for another 2 minutes. Repeat until you get some nice browning on the sprouts, about 8 minutes total.
• 5

  Finally build your tacos! Heat up the shells, add in some pork, then the squash sauce, followed by cheese, then the charred sprouts.