As I have mentioned countless times on this blog, I have a new obsession with farmers' markets, and it is now a weekly ritual that I head along to Launceston's Harvest Markets each Saturday. I recently decided to pick up some pork from the markets and attempt my first pulled pork recipe.
I love ordering pulled pork when I'm out at a restaurant, but I always thought it would be too much effort to cook at home. Little did I realise that it is actually incredibly easy, and it's just a matter of ensuring that you prepare the pork early enough in the day to give it time to soften up and tenderise.
I paired the pulled pork with some corn tortillas, home-made salsa, home-made guacamole, sour cream and cholula (or any hot sauce you like) - the perfect combination for at-home Mexican!
You'll need:
For the pulled pork:
- Approximately 500g cut of pork (I used a scotch fillet)- 1 onion
- 2 garlic cloves
- A good pinch of salt
- Enough water to cover pork
For the salsa:
- 8 green chillis, deseeded- 8 garlic cloves
- 1 teaspoon of mixed dried herbs
- 1 teaspoon of cumin
- 1/4 of a teaspoon of cloves
- 100mL of chicken or vegetable stock
For the guacamole:
- 1 avocado- A squeeze of lime
- A good pinch of salt and pepper
1. Chop the garlic and onion and place it in a slow cooker with the pork.
2. Cover the pork with water and a good pinch of salt, and bring to the boil.
3. Once the water has boiled, reduce the heat to low, cover the pot and leave to simmer for 3-4 hours.
4. Meanwhile, grill the garlic cloves (for the salsa) in a dry pan over medium heat until softened (about 15 minutes).
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5. Add the chillis to the frypan once the garlic has softened, and chargrill for 30 seconds on each side.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXePeRCsiVO8rEAb5Bqq63h-TVTGRZsYC5rDOaGvCoYFFACPwibJW49tTUP_vihjYzeAh1MyKvgXP6-ovCD-dcw7Pa_fNhFXCZMIONCO6WC5U6GSQIkeU3Q82qwtT8kdfu1Oilu9dTCK8/s1600/Pulled+pork+tacos+2.jpg)
6. Put the chilli in a bowl of hot water for 30 minutes, then drain.
7. Add the garlic and chillis to a blender or food processor, along with the spices and stock, and blend.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLM7a2ZaWRU2atYEL-uEBD_0SjwiU-DRH5O2N1MYFOU-JITuEWxiVresZtY04hFyjb6KNhZAQeYckXXZMYDIK5IdXt9qnPzBA0uZSUu_ADYU57Qw0ev2TGO6rWOE3IE4eofTxm-Lm-7zg/s1600/Pulled+pork+tacos+4.jpg)
8. For the guacamole, mash everything together in a bowl.
9. Once the pork has tenderised, remove from the pot, and pull apart with a fork.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqEhBaaBOVZ-LC_TVMv_g-SdnYI7FOrSaI8NiTzEFdeV0nqbVpuX6yB7boIlxUrVKapDnd0_saC52O6CCb94Y3Hm7Gu9uTkEJGvWs1qrU8KO6-61Wq2nRtMHmkFU0cQojn5acgGDRsS98/s1600/Pulled+pork+tacos+5.jpg)
10. Serve with the salsa and guacamole, as well as with some tortillas, sour cream, hot sauce and cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUEAKIS8s4bZ2BwLuOseHcTv91xZ5yorYCWv54owvTI7a8Z4-_696MiNhj2ocdLOgnzLfCSYAtdjaHIoQ80PDrD41IEfoGoHSGA8QTTh03MKFk-rhortuy24u0w54L84KyMsDV1B6DkA/s1600/Pulled+pork+tacos+8.jpg)
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