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.

Comments

Reuben sandwich

Method 1 Ingredients 8 slices corned beef 100g gruyère, sliced 4 tbsp butter, softened 8 thick slices rye bread 75g white sauerkraut For the mayonnaise 100g mayonnaise 2 tbsp soured cream 1 small shallot, finely chopped 2 tbsp parsley, finely chopped 2 tbsp pickled cucumber relish ½ tbsp creamed horseradish ½ tbsp Worcestershire sauce 2 dashes hot sauce ½ lemon, juiced STEP 1 Mix all the ingredients for the mayonnaise, except the lemon juice, together in a bowl. Season to taste with the lemon juice, salt, and pepper. STEP 2 Heat the grill to high. Line a baking tray with baking parchment and arrange the corned beef into four piles on it, then top with the cheese and grill until melted and bubbling. STEP 3 Butter both sides of all the bread slices. Heat a frying pan over a medium heat and toast the bread slices on both sides until golden. Generously spread the mayonnaise over one side of each bread slice. Top four of the slices, mayonnaise-side up, with the cheese-topped corned be...

Ham, cheese & potato pie

Method 1 Ingredients 350g new potatoes 375g ready-rolled puff pastry 100g crème fraîche 50g thinly sliced ham 125g brie or camembert cheese, halved and sliced green salad, to serve (optional) STEP 1 Boil the potatoes in salted water for 8-10 mins, until tender but still firm. Leave to cool, then slice. STEP 2 Heat the oven to 200C/180C fan/ gas 6. Unroll the pastry with its baking parchment on a baking tray. Reserve 1 tbsp of the crème fraîche, then spread the rest over the pastry, leaving a 2cm border around the edge. Season. Layer the potatoes, ham and cheese over half of the pastry, seasoning the potatoes as you go. STEP 3 Fold over the other half of the pastry and use a fork to seal the edges. Trim with a knife for a neat finish – the pie should look like a big sausage roll. Mix a little water into the reserved crème fraîche, then brush all over the pastry. Make a few cuts along the length, then bake for 35-40 mins until golden. Leave to cool for 10 mins, then serve with a sa...

Sichuan chicken

Method 1 Ingredients 500g boneless chicken thighs cut into bite-sized pieces 25g dried Sichuan chillies deseeded and cut into 3 pieces neutral-tasting oil such as vegetable, for deep-frying 1 tbsp dried red Sichuan peppercorns 1 tbsp dried green Sichuan peppercorns 15g ginger peeled and finely chopped 4 garlic cloves finely chopped 2 spring onions finely sliced, whites and green parts separated 3 tbsp unsalted roasted peanuts 2 tbsp sesame seeds ½ tbsp light soy sauce ½ tsp sugar For the marinade ½ tsp ground white pepper ½ tsp chicken bouillon 1 tbsp Shaohsing wine 1½ tbsp light soy sauce 2½ tbsp cornflour 1 tbsp corn oil step 1 Combine all the marinade ingredients, except the cornflour and oil, with ¼ tsp salt in a large bowl, then stir in the chicken thigh pieces to coat. Cover and chill for 30 mins. Add the cornflour and mix well, then add the oil and stir again to combine. step 2 Put the dried Sichuan chillies in a colander and shake to remove any excess seeds. Transfer to a...

Chef Savvy

Search This Blog