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Pulled pork tacos

 


Method 1


Ingredients

1 ½kg rindless pork shoulder

cut into 6 large chunks

1 red onion

roughly chopped

For the marinade

2 garlic cloves

crushed

2-3 tbsp habanero chilli sauce

3 tbsp tomato purée

juice 2 oranges

(around 200ml/ 7 fl oz)

juice 3 large limes

(around 75ml/ 2 1/2 fl oz)

3 tbsp white wine vinegar

2 tsp dried oregano

2 tsp ground allspice

2 tsp ground cumin

1 tsp ground nutmeg

½ tsp ground cloves

For the pickled red onions

2 medium red onions

finely sliced

2 tbsp white wine vinegar

or cider vinegar

2 tbsp caster sugar

To serve

24 corn tacos

warmed

4 Little Gem lettuces

trimmed and finely shredded

soured cream

or half-fat crème fraîche


step 1

Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they’re well coated. Seal and put in the fridge overnight.


step 2

Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.


step 3

To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.


step 4

Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.


RECIPE TIPS

TO FREEZE

Put the cooked, cooled pork and marinade in a large zip-seal bag and freeze for up to 1 month. To serve, heat oven to 200C/ 180C fan/gas 6. Put the frozen marinade and meat in a roasting tin and cover with a large piece of foil. Reheat for 30-45 mins or until piping hot. Once cooked, drain, reserving the marinade. On a warmed platter, spoon 4-5 tbsp of the reserved marinade over the meat and serve as per the recipe.




Method 2


Ingredients:

- 2 lbs pork shoulder

- 1 onion, diced

- 2 cloves garlic, minced

- 1 cup chicken or vegetable broth

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1 teaspoon chili powder

- Salt and pepper to taste

- Corn tortillas

- Toppings: diced onions, cilantro, lime wedges, shredded cheese, avocado slices, salsa


Instructions:

1. Season the pork shoulder with salt, pepper, cumin, paprika, and chili powder.

2. Place the seasoned pork shoulder in a slow cooker and add the diced onion, garlic, and broth.

3. Cook on low for 8 hours or on high for 4-5 hours until the pork is tender and easily shreddable.

4. Once cooked, shred the pork using two forks.

5. Heat the corn tortillas on a skillet until warm and slightly crispy.

6. Fill each tortilla with the pulled pork and top with your desired toppings.

7. Serve the pulled pork tacos with lime wedges on the side.



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