Our pulled pork tacos have everything. A beautifully slow-roasted pork shoulder. A fresh summer slaw. A drool-worthy smoky BBQ sauce. What more could you possibly want? While deceptively easy to make, the process is slightly time-consuming, so we recommend whipping them up on a weekend when you can show them off to friends and family.
SERVES 4 // COOKING TIME 200 mins
INGREDIENTS
For the pulled pork
1 kg pork shoulder
Salt and black pepper
For the summer slaw
1 cup finely sliced red cabbage
½ red onion, finely sliced
1 green pepper, finely sliced
1 carrot, finely sliced
½ pineapple, finely chopped
1 cup mayonnaise
¼ cup apple cider vinegar
2 tsp maple syrup
1 tsp sea salt flakes
1 tsp black pepper
For the smoky barbecue sauce
1 cup tomato paste
1½ cups tomato sauce
1¼ cups brown sugar
1¼ cups red wine vinegar
½ cup molasses
2 tsp liquid smoke
2 tbsp butter
2 cloves garlic, peeled and finely chopped
1 tsp onion powder
¼ tsp chilli powder
2 tsp paprika
½ tsp celery seeds
¼ tsp ground cinnamon
1 tsp cayenne pepper
1 tsp salt
1 tsp coarsely ground black pepper
To assemble
8 small, soft tortillas, warmed
1 cup fresh coriander
METHOD
For the pulled pork
1. Preheat oven to 150°C.
2. Season the pork with salt and pepper. Place in a roasting pan, cover with foil and roast for 2½ hours, or until the pork is tender and pulls apart easily.
3. Remove from the oven and shred.
For the summer slaw
1. Combine the cabbage, onion, green pepper, carrot and pineapple in a bowl.
2. In a separate bowl, whisk together the mayonnaise, vinegar, maple syrup, sea salt flakes and pepper.
3. Combine the slaw and dressing.
For the smoky barbecue sauce
1. Mix together the tomato paste, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter in a pot and place over medium heat.
2. Add garlic, onion powder, chilli powder, paprika, celery seeds, cinnamon, cayenne pepper, salt and pepper.
3. Reduce to a low heat and allow the sauce to simmer for 30 minutes, or until it has thickened up a bit.
4. Stir the pulled pork through the smoky barbecue sauce.
To assemble
1. Layer the pulled pork and summer slaw on the tortillas.
2. Top with coriander to serve.
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Source: Mykitchen