Sarah Tiong’s crispy pulled pork tacos

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


Pulled Pork Base Recipe:
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

Spicy Salsa:
15 dried chillies (chipotle is great)
4 red capsicums
6 large red tomatoes
5 cloves of garlic
4 shallots
5 tbsp olive oil
4 coriander roots
3 tbsp cider vinegar
1 tbsp salt
coriander & parsley, to serve
Taco shells of choice

Method Slow-cooked Pulled Pork:
    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Transfer pork to a large bowl, reserving liquid in the Dutch oven. Skim off excess fat and discard.
    6. Using 2 forks, shred (be careful not to shred too finely as this can cause it to dry out).

    Method for Tacos:

    1. Re-hydrate the dried chillies by soaking them in warm water for 10 minutes.
    2. 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.
    3. 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.
    4. Fill taco shells with shredded pork and sauce. Top with chopped coriander & parsley to serve.

    More meal options with pulled pork, see recipes here:

    1. Sarah Tiong’s BBQ Pulled Pork Sliders
    2. Sarah Tiong’s Slow-cooked Pulled Pork
    3. Sarah Tiong’s Pulled Pork Pasta
    4. Sarah Tiong’s Pulled Pork, Brussel Sprout & Apple Salad

    Recipe kindly provided by Australian Pork

    Results may vary.