Cajun spiced pulled pork tacos

Recipe from: 15 April 2015
recipes, pork, Cajun

Ingredients 32
Servings
Time 00:20
  • 2
    Tbs
    olive oil
  • 1
    red onion, finely diced
  • 1
    clove garlic, crushed
  • 1/2
    kg
    pork shoulder
  • 1
    tsp
    dried red chilli flakes
  • 1
    tsp
    of each ground coriander, cumin and oregano
  • 1,5
    tsp
    paprika
  • 2
    tsp
    freshly grated ginger
  • 2
    Tbs
    tomato paste
  • 2
    Tbs
    tomato sauce
  • zest and juice of 1 orange
  • 1
    Tbs
    brown sugar
  • 2
    Tbs
    soy sauce
  • 400
    g
    tinned tomatoes, mulched
  • 1
    cup
    water
  • salt and black pepper
  • PINEAPPLE AND MANGO SALSA:
  • 1
    slightly firm mango, peeled and diced
  • 1
    small pineapple, inner core removed and diced
  • 1
    handful of flat leaf parsley and coriander, finely chopped
  • 2
    purple scallions, diced
  • 1
    red chilli, diced (optional)
  • a squeeze of fresh lemon juice
  • pinch of castor sugar
  • 1
    Tbs
    extra virgin olive oil
  • pinch sea salt
  • TO SERVE:
  • 2
    ripe avocados
  • flour tortillas
  • shredded cos or romaine lettuce
  • grated mature cheddar cheese
  • sour cream (optional)
 

Method

03:30
 

Preheat the oven to 180º C.

In a large Dutch oven pan, heat 1 tablespoon olive oil. Season the pork shoulder generously with salt and black pepper. Place the pork in the hot pan and brown on all sides. Remove from the pan and set aside. Add a drop more oil and sauté the onion until soft. Add the garlic and cook for 2 more minutes. Stir in all the remaining ingredients and bring up to the boil. Ensure that the sauce is well seasoned as this will permeate and flavour the meat. Add the pork back into the pan with the fat side facing upwards. This will prevent the meat from drying out. Cover with the lid and roast in the preheated oven for 3 1/2 hours.

Turn the pork over after 2 1/2 hours, spoon some of the sauce over the meat and continue cooking for the remaining hour. When the cooking time is up, allow the meat to rest for about 30 minutes. Remove the top fatty layer and discard. Using 2 forks, shred the meat and place back into sauce. Check the seasoning and adjust if necessary.

For the salsa and to assemble:

Place all the ingredients in a bowl and mix to combine. To a assemble, lay a bed of shredded lettuce down the centre of the tortilla. Top with warm pulled pork, slices of fresh avocado and fruit salsa. If you like, top with grated cheddar and sour cream. Wrap and roll and tuck in!

Serves 8-10.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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