Sarah Tiong’s crispy pulled pork tacos
Serves: 4 | Preparation time: 4 hrs | Cooking time: Slow-cooked pulled pork 4 hrs (see recipe) | Meal Options cooking time: 20 minutes
2.5-3kg Tasman pork shoulder
2 tbsp salt
2 tbsp ground toasted coriander seed
2 tbsp ground toasted fennel seed
2 tbsp ground toasted black pepper
2 large brown onions, finely chopped
5 garlic cloves, finely chopped
1-2L Boiling water or stock
15 dried chillies (chipotle is great)
6 large red tomatoes
5 cloves of garlic
5 tbsp olive oil
4 coriander roots
3 tbsp cider vinegar
1 tbsp salt
- Adjust oven rack to lower position and preheat oven to 150°C. Bring the stock or water up to a boil in a separate pot.
- Combine salt, sugar, coriander, fennel seed and black pepper in a small bowl and mix thoroughly. Season pork with spice mixture, making sure to rub it on all sides.
- Heat oil in a Dutch oven over medium-high heat on the stove. Once the oil is hot, add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes. Add the onion and garlic and mix well.
- Turn off the stove and add boiling water or stock about ½ way up the shoulder in the Dutch oven. Place the Dutch oven into the oven and cook for 4 hours at 150°C.
- Transfer pork to a large bowl, reserving liquid in the Dutch oven. Skim off excess fat and discard.
- Using 2 forks, shred (be careful not to shred too finely as this can cause it to dry out).
Method for Tacos:
- Re-hydrate the dried chillies by soaking them in warm water for 10 minutes.
- Blacken the capsicums and tomatoes directly over a gas flame. Place the blackened capsicums in a bowl and cover with plastic wrap for 10 minutes. Then peel away the blackened skin. Keep seeds in or discard them if they're too spicy.
- Drain the dried chillies and add them to a blender along with the salt, oil, vinegar, coriander roots, capsicum, tomatoes, garlic and shallots. Blend until a slightly chunky sauce.
- Fill taco shells with shredded pork and sauce. Top with chopped coriander & parsley to serve.
More meal options with pulled pork, see recipes here:
- Sarah Tiong’s BBQ Pulled Pork Sliders
- Sarah Tiong’s Slow-cooked Pulled Pork
- Sarah Tiong’s Pulled Pork Pasta
- Sarah Tiong’s Pulled Pork, Brussel Sprout & Apple Salad
Recipe kindly provided by Australian Pork