Preheat the oven to 450 degrees F.
Season the pork with olive oil and Creole seasoning. Place on a roasting pan and roast for 1 hour. Reduce the oven temperature to 350 degrees F and continue to cook for 3 hours or until the meat is very tender. Remove from oven and cool for 30 minutes. Using 2 forks, pull the meat off the bones into small pieces and set aside.
Increase the oven temperature to 400 degrees F.
Place the nuts, peppers, and onions on a baking sheet. Drizzle with 1 tablespoon olive oil. Roast for 10 to15 minutes. Remove from the oven and peel, seed and chop the peppers. In a food processor, combine the nuts, peppers, onions, chili powder, cinnamon, cumin, tamarind paste and salt, 1 tablespoon dark cane syrup, vinegar and olive oil. Puree until creamy, stopping once to scrape the sides of the bowl. Turn the sauce into a saucepan. Whisk in the chicken stock and cream. Bring the sauce up to a boil and reduce to a simmer. Cook for 2 minutes. Remove from the heat and keep warm. In a sauté pan, over medium heat, melt the butter. Add the apples, cinnamon and sugar. Season with salt and pepper. Sauté until the apples are soft, about 4 minutes. Remove from the heat and set aside. To build the tacos, place some the roasted pork in each taco shell. Spoon some of the Mole Sauce over the pork. Place some of the grated cheese on top of the sauce. Top with a spoonful of the relish.
Yield: 20 tacos