Cooking For Others: BGSK’s Spring Break Blowout Mini Pulled Pork Tacos with Fennel SlawPulled PorkTropical Chocolate Bark

INGREDIENTS

• 2 fennel bulbs, trimmed, halved and thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• Juice of 1/2 lemon
• 2 teaspoons white wine or cider vinegar
• 10 large flour tortillas, cut into 4-inch disks
• 2 cups pulled pork (recipe follows)
• 1 large bunch chives (50-60)
• 2.5 pounds pork butt (bone removed)
• 3 tablespoons plus 1 teaspoon kosher salt
• 3 tablespoons sugar
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon dried coriander
• 2 teaspoons brown sugar
• 1/4 teaspoon cayenne pepper
• pinch cinnamon
• 2 teaspoons safflower oil
• 1/2 small jalepeno pepper, seeds discarded, mince
• 1 clove garlic, minced
• 6 cilantro stems, minced
• 1/2 chipotle pepper from a can of chipotles in adobo, minced, plus 1-2 teaspoons of adobo sauce from the can
• 3/4 cup good barbecue sauce
• 1/2 cup chicken stock
• 1.5 pounds good-quality milk chocolate
• 1 1/2 cups mixed dried tropical fruit, such as papaya, pineapple, and mango, coarsely chopped
• 1/2 cup coconut chips
• 1/2 cup puffed rice cereal
• 1 1/2 cups coarsely chopped salted cashews
• 4 ounces good-quality white chocolate (should contain cocoa butter)