Pulled Pork Tacos

9 Feb
two4six8!

two4six8!

Ok, so you’re going to take the whole afternoon to make these, ok? Get a six pack of Dos Equis or some lime and soda and put some Mariachis on the turntable. Stick on a fake moustache, wear a red shawl, carry a monkey on your shoulder and pretend you’re Frida – whatever gets you in the mood!

Trust me it’ll be worth it! The pulled pork is incredible (you can have it on bread rolls, on rice with salad, in burritos, chimichangas, almost any which way your heart desires actually) and if you’ve never eaten home-made corn tortillas your life is about to change. They’re easy once you get into the rhythm.


You’ll need…

1.5 kg pork shoulder (on the bone for extra flavour)

3 brown onions, diced

3 garlic cloves, smashed

1 tbsp brown sugar

3 tbsps malt vinegar

1 carrot, diced

1 small can chipotle chillies in adobo sauce (brands to look for in your deli La Costena, La Morena, Goya, Herdez, Embasa) blended until smooth

3 ripe tomatoes, roughly chopped

1 tsp cumin

3 litres water

Prepare the Pork…

First, cut off the fat and rind from the pork. Set aside for use another day.

Fry the onions, garlic and carrot for a few minutes, then add all other ingredients to the pot. Bring to the boil, then reduce to a very low simmer and cook for around 3-4 hours (or around 90 minutes in a pressure cooker). You’ll know it’s done when the meat is falling off the bones very easily, or the meat shreds with a fork effortlessly.

The stock will be spicy, sweet and aromatic!

 

 

 

 

 

 

 

Remove the pork from the stock and set aside to cool. Once cooled, pull apart with your fingers being sure to remove and discard any gristle, cartilage or veins as these are unpleasant to eat. Your meat is now ready to use.

Melt in your mouth

 

 

 

 

 

 

 

If you want to refrigerate it until later on, simply reheat it in a fry pan with a little of the reduced stock. I like to add some kidney beans too.

Meanwhile, strain the stock and return it to the pan. Bring to a rapid boil and reduce by two thirds. Once cooled place this liquid in a bottle or container and refrigerate. Once cold, you can scoop the fat off the top (if you must).

By bottling the stock you can use it next time you make pulled pork – just top up with water.

 

 

 

 

 

 

 

 

 

 

A little bit of the master stock also gives ‘Chilli con Carne’ a great flavour boost! Remember to shake the bottle first.

For the Tortillas (about 8-10), you’ll need…

1 1/4 cups masa harina (cornmeal flour – not the same as cornflour  – it’s flour made from specially treated corn and you can get from some health food stores and delis)

1/4 cup SR flour

about 1 cup water and 1 tbsp vegetable oil

few pinches salt

Prepare the dough…

Simply mix all ingredients in a bowl until you have a smooth ball – the dough should not be crumbly or sticky. Break off a chunk of dough and roll between the palms to form balls about the size of a ping pong ball, with a smooth surface, no cracks.

I have broken off a few chunks so you can see the smooth surface and the texture of the dough

 

 

 

 

 

 

 

Place the little ball between two sheets of greaseproof paper or in a plastic freezer bag and roll with a rolling pin to about the size of a c.d. Or, if you have one, use a tortilla press!

A press like this one makes light work of fresh tortillas

 

 

 

 

 

 

 

You can only roll and cook one at a time because they will easily stick to any surface you put them on (especially each other – so don’t try to stack them). You’ll get a rhythm going where you can roll and cook simultaneously or better still, get an assistant!

Heat a small fry pan over medium-high heat and spray with a tiny bit of oil and gently place the tortilla in a pan. The easiest way to do this is to place your whole hand, fingers spread over the tortilla while it is still stuck to the paper or plastic. Gently peel it off and then quickly turn your hand over above the pan.

Cook the tortilla until small bubbles start to puff up or the edges look dry, then turn it. Use your fingers, be quick, slide it up the edge of the pan and flip it! When the tortilla starts to puff again (after about a minute), pull it out and keep warm in a pocket made of foil. Like this one…

They will stay warm in here for a while, or you can keep the packet in a very low oven. It will be hard not to eat them as you go – hold strong.

 

 

 

 

 

 

 

 

To Serve…

Any of these things are nice, but there are no rules – taste the meat and see for yourself – I think something fresh and crunchy is best.

Fresh radishes, sliced thinly

Red onion slices

Fresh lime wedges (I can’t enjoy one without a squeeze of lime)

Fresh coriander

Fresh salsa

Cucumber slices

cooked silver-beet or kale

sour cream

avocado

tomatoes

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7 Responses to “Pulled Pork Tacos”

  1. Craig Habit February 10, 2011 at 8:22 pm #

    Hey Claire that looks totally awesome and yummy! I definitely want to cook that. I had a look around my area today for the chipotle chillies in adobo sauce today….no luck. Any idea where I can get them in Brisbane?

    • Claire February 10, 2011 at 9:04 pm #

      Hey – I used to get them from Euro in West End but they don’t have them anymore. I’ve also bought them from Samios in W’gabba – reckon they should definitely have some. If not, get back to me, you can have a tin of mine. Yay – thanks for your comment!

    • Claire February 10, 2011 at 9:06 pm #

      Or I just found this website – looks awesome! I’m excited – http://www.fireworksfoods.com.au

      • Craig Habit February 13, 2011 at 7:22 pm #

        RECIPE REVIEW…..this was an awesome addition to my Sunday afternoon. Absolutely recommended! I had mine with home made guacamole,home made re-fried beans, red onion, cucumber, mixed lettuce, tomato, sour cream, supermarket tortillas (got to get one of those tortilla presses)and Coronas with slices of lime. Thank you Claire this dish made my Sunday!

        PS for people on the Northside of Brisbane you can get the Chipotle Chillies in Adobo Sauce at Kumari Spices and Things on Robinson Rd Geebung. These chillies are packed with Bang!

  2. Claire February 15, 2011 at 8:39 am #

    So glad you liked it Craig! Thanks for your review 🙂

Trackbacks/Pingbacks

  1. Chipotle Fish Tacos with Pineapple Tequila Salsa « two4six8 - January 30, 2012

    […] you’d like to try making your own tortillas – refer to https://two4six8.wordpress.com/2011/02/09/pulled-pork-tacos/ – there is a recipe […]

  2. Chiles Rellenos (Stuffed Chillies) with Cheese | two4six8 - September 1, 2013

    […] shredded meat (like this pulled pork I make for […]

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