BBQ pulled pork tortillas
This tender and sticky recipe has been adapted so that anyone can make it in a regular oven (using a good quality cast-iron pot) at home. this pulled pork is packed with saucy goodness, ready to fill soft burger buns or freshly toasted tortillas topped with some slaw and salsa. It is intended to be deliciously messy, so get ready to eat with your hands and lick your fingers.
|30 ml||soft brown sugar|
|15 ml||smoked paprika|
|5 ml||ground cumin|
|2.5 ml||freshly ground black pepper|
|2 kg||deboned pork shoulder|
|45 ml||olive oil|
|1 bottle||beer — lager or apple cider|
|125 ml||tomato sauce|
|45 ml||apple cider vinegar|
|45 ml||Dijon mustard|
|10 ml||brown sugar|
|15 ml||Worcestershire sauce|
|15 ml||soy sauce|
|2||garlic cloves — finely grated|
|salt and black pepper — to taste|
|8-12||tortillas — toasted, to serve|
|sour cream — optional, to serve|
|tomato salsa — or cabbage slaw, to serve|
|red onion — sliced, to serve|
|fresh coriander — to serve|
For the rub, mix all the ingredients together in a wide mixing bowl. Now add the pork chunks and toss to coat all over, rubbing the mixture into the meat. Cover and leave overnight in the fridge, if you have the time, or continue straight on.
Preheat the oven to 150 °C. In a large cast-iron pot (I use a 31 cm oval Le Creuset casserole for the doubled recipe) over medium-high heat, heat the oil. Working in batches, add the rubbed pork and sear on all sides (remember there’s sugar in the spice mix, so it will tend to burn quickly – watch carefully). Place all the meat back in the pot, add the beer and cover with a lid. Transfer to the preheated oven and cook for 3 hours, then remove the lid and cook for another hour, or until the pork is very tender and pulls apart easily. Remove from the oven, transfer the meat to a clean bowl and let it rest while you prepare the sauce in the used pot with drippings.
To make the BBQ sauce, add the tomato sauce or ketchup, vinegar, mustard, brown sugar, Worcestershire sauce, soy sauce and garlic to the pot with the remaining drippings and stir well. Bring to a simmer for about 5 minutes over medium heat,
scraping the bottom and sides to incorporate all the dark roasted bits, then taste and season with salt and pepper. Now shred the rested pork using two forks. Toss the shredded meat with about half the barbecue sauce (or more if you want). Serve warm with freshly toasted tortillas, sour cream or mayonnaise, salsa and/or cabbage slaw, red onion, coriander and some extra BBQ sauce on the side.
Always double the recipe for the rub, meat and sauce, because pulled pork freezes exceptionally well and is a fabulous quick-fix filler for rolls, sandwiches etc.
Recipe extract from Simply Seasonal, Ilse van der Merwe’s latest cookbook. Photography by Tasha Seccombe.