Saturday 1 October 2016

Pulled pork tacos

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).

5. Add the chillis to the frypan once the garlic has softened, and chargrill for 30 seconds on each side.

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.

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.

10. Serve with the salsa and guacamole, as well as with some tortillas, sour cream, hot sauce and cheese.


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