Pulled Pork Tacos

There is another recipe for Pulled Pork Tacos on the website, that I had every intention of using when I bought the ingredients for these ones.  Then I looked at the recipe and thought, this is ridiculous, I can make a much easier, quicker version with less ingredients and a more authentic Mexican flavour.  It turns out I was right, so it is out with the old and in with the new for me, but if you still want the old version of my Pulled Pork Tacos , it is still there but I am fairly certain that this rendition will be preferable and on permanent rotation.

Prep time:  30 Minutes

Cooking time:  Pressure Cooker  – 40 Minutes

                        Slow Cooker – 6 Hours on High

                        Oven – 4 Hours @ 160°C

$$  Medium Budget

Serves 6

Ingredients for Pulled Pork Tacos:

Olive oil for frying

1.2kg of pork scotch fillet, cut into 1 inch slices (I find slicing it makes it easier to pull)

1 dried ancho chilli, soaked in boiling water for 10 minutes (you could use 2 tbs of chipotle chillies in adobo as a substitute)

3 garlic cloves

1/2 a bunch of coriander stalks & leaves, rinsed to remove grit

400gm tin of tomatoes

1 tbs of ground cumin

1 tbs of ground coriander

1 tbs of paprika

1 heaped tsp of dried oregano

1 long green chilli, roughly chopped (seeds removed for less heat)

Juice of 1 lime

1 tsp of sugar

Sea salt & pepper

18 small tortillas (I love the corn based tortillas as opposed to flour but please use whatever you prefer and I base the number on 3 per person)

For the Slaw:

If you would like to use a store bought slaw (like kale) that is fine, just ditch the dressing

1/4 savoy cabbage, very thinly sliced

1/4 purple cabbage, very thinly sliced

2 carrots, peeled using a julienne peeler or grated (remove the skin first)

1 cup of coriander leaves, finely chopped

3 tbs of good quality whole egg mayonnaise

1 tbs of pickled Jalapeno peppers, finely chopped

1 tbs of pickle juice

1/2 a tsp of smoked paprika

Juice of 1/2 a lime

Sea salt & pepper

For the Guacamole:

2 large or 3 small ripe avocados, peeled and mashed

1/2 a red onion, very finely diced

1 green chilli, seeds removed and finely diced

1 ripe tomato, finely diced

1 tbs of chopped coriander

4-5 dashes of Tobasco sauce

Juice of 1/2 a lime

Sea salt & cracked pepper

To Prepare the Pulled Pork Tacos:

Place the reconstituted ancho chilli (or adobo chillies) in a Ninja, blender or food processor with the garlic, chilli, spices, tomatoes, coriander stalks, oregano, lime juice, sugar and salt and pepper and blitz or whizz until the ingredients are chopped finely and combined.

Heat the pressure cooker, slow cooker (if they have a saute` function) or frypan to a high heat and add a little oil.  Brown the sliced, seasoned pork scotch fillet slices on both sides until golden (you may need to do this in batches) and remove from the pan.  Pour in the tomato mixture and then pop the pork back in the pan and make sure it is completely immersed in the sauce.  If using a slow cooker or the oven, tear off a bit of baking paper and scrunch it up before flattening it out and tucking it in right on top of the sauce.  This is called a cartouche and will keep the moisture in and prevent the sauce from reducing too much during the cooking process.  If cooking in the oven, check the pork every hour or so to make sure it is not drying out and if it is just add a little water to maintain the moisture.  The timing I have put on the pork for each cooking method should be about spot on but you will know the pork is ready when it falls apart when pulled with a couple of forks.  Remove the pork from the sauce to do this and then stir the pulled pork through the sauce and spoon into a serving platter.  This can be done ahead and you can just reheat if needed.

To make the dressing for the slaw, combine all of the ingredients in a small bowl and mix to combine.  Toss the dressing through the slaw just before serving and place in a serving bowl.

To make the Guacamole, place all of the ingredients in a bowl, mix to combine and transfer to a serving bowl before placing, covered, in the fridge until you are ready to serve.

Heat a griddle pan to nice and smoking hot and dry fry the tortillas on both sides for about 20 seconds, keep warm in a foil covered tray until ready to eat.

I love to serve this meal banquet style and everyone can help themselves.  Toasted pepitas and coriander leaves or baby herbs are a nice touch for garnish and add texture but are entirely optional.