Ingredients:

• 3 pieces fresh Ontario pork hocks (about 4 lb/2 kg)
• 2 onions, quartered
• 2 limes, cut in half
• 1/2 cup (125 mL) cilantro stems
• 1 tbsp (15 mL) chili powder
• 3/4 cup (175 mL) chipotle or smokey barbecue sauce 3 tbsp (45 mL) lime juice
• 1/4 tsp (1 mL) salt and pepper

• 1 ripe but firm mango, diced
• 1/4 cup (60 mL) diced red onion
• 1 tbsp (15 mL) chopped fresh cilantro
• 1 tbsp (15 mL) lime juice
• 1/4 tsp (1 mL) salt
• Pinch pepper
• 8 small flour or corn tortillas
• Cilantro leaves (optional)

Cooking Instructions:

1. Place pork hocks into a large deep pot. Add onions, limes, cilantro stems and chili powder. Cover with cold water. Bring to boil and simmer gently for 2 hours, skimming off any foam from the top. Let cool slightly before removing hocks. Discard water and vegetables.
2. Preheat oven to 400ºF (200ºC).
3. Using a sharp knife, remove skin and any excess fat from hocks to reveal meat underneath. Cut meat from bones and discard bones. In a large bowl, stir together sauce, lime juice, salt and pepper. Shred or chop pork hock meat and toss with sauce to coat well and place in a small roasting pan. Cover and roast for 30 minutes or until golden brown and very tender. Let cool slightly.
4. Topping: In a bowl, stir together mango, onion, cilantro, lime juice, salt and pepper. Tuck some of the roast hock meat into tortillas and top with mango mixture to serve. Garnish with cilantro if desired.