Pulled pork tacos

Pulled pork seems to be the thing at the moment. Everywhere we go it’s being served with stuffing, apple sauce and crackling. Here is a great alternative. It takes a bit of effort and a long, slow cook – so its best saved for when you have guests.

Ingredients:

For the pulled pork;

  • 1.5Kg (approx) pork shoulder joint
  • 1 tablespoon Muscovado sugar
  • 2 tsp Paprika
  • 2 tsp Ground coriander
  • 1 tsp cinnamon
  • 1 tsp ground allspice
  • 2 tsp Ground cumin
  • 2 tsp Ground ginger
  • 2 tsp Black pepper
  • 1 tsp salt
  • 1-2 bottles of sweet cider

For the Salsa;

  • 12 Cherry tomatoes
  • 1 Onion
  • 6 mini peppers
  • 1 tablespoon white wine vinegar
  • Salt & Pepper (to taste)

To serve;

  • 12 taco shells
  • Lettuce

Method:

For the salsa;

Finely chop all the ingredients and mix together well, chill in the fridge until ready to serve.

For the pulled pork;
Mix together the sugar, paprika, coriander, cumin, ginger, pepper and salt.

Put the pork shoulder into a dutch oven or casserole dish and rub the spices mix into the joint. Pour over 1 bottle of cider.

Cook in the Dutch oven on charcoal or hardwood or in the casserole dish in the oven at 130 degrees Celsius for approximately 6 hours, you’ll know when it’s done, as the pork will just fall apart easily with a fork. Keep a check on it, as it cooks, and top up the cider, as necessary, to stop it running dry.

Remove the fat from the top of the pork and shred the joint with a couple of forks.

Pour the juices from the roasting tray into a saucepan, heat gently on a medium hob, until about the thickness of ketchup. If the sauce is already thick when taken from the oven tray you can add a drop more cider to achieve the correct consistency.

Serve the pork in warm taco shells with the salsa and some shredded lettuce and a little of the sauce.

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