Pulled pork tacos
Homemade Mexican pulled pork tacos with all the trimmings. A great, cheap eat this one! Pork shoulder is one of the cheapest joints of meat you can buy and it’s absolutely brilliant for pulled pork. I, of course, only use organic, high welfare pork from my family farm www.hamptongay.com as its tastier and a million times better for the environment.
I would really recommend making your own soft tortillas, they taste way better then supermarket bought ones and they really aren't too difficult to make!
Ingredients
Pulled pork
1.5kg pork shoulder - boneless and skinless
Marinade
2 minced garlic cloves
3 tbsp tomato purée
2 oranges, juiced
3 limes, juiced
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground all spice
2 tsp ground cumin
1 tsp ground nutmeg
(If you like it spicy, also add 3 tbsp of chilli / hot sauce)
Picked red onions
2 red onions thinly sliced
4 tbsp apple cider vinegar
2 tbsp caster sugar
Tacos
500g plain flour
1/2 tsp salt
3 tbsp olive oil
Condiments
Sweetcorn
Lettuce
Lime creme fraiche
Method
1. Place all the pork marinade ingredients in a bag (or the bag the meat came in) and place in the fridge overnight.
2. The meat takes about 4-5 hours to cook, so prepare in advance. Preheat the oven to 160C and transfer your meat into a casserole dish with a lid with the marinade.
3. Fill the bag with a bit of water to get the remaining marinade and put the mixture into the dish
4. Cover and place in the oven for 4-5 hours
5. While this is cooking, make your pickled onions. Put your onions into a bowl and pour boiling water over the onions and leave for 10 minutes.
6. Drain and put the onions into a bowl / jar with the sugar and vinegar. Leave in the fridge for 2 hours.
7. When you have about an hour left on the meat timer start your tortillas
8. Place the flour in a bowl with the oil and salt, then add 125ml of water stirring until the mixture forms a dough
9. Transfer to a floured surface and knead for 5 minutes, then cover and chill for half an hour
10. While chilling prep your tomato salsa by combining tomatoes, a drizzle of olive oil and chopped parsley
11. Now take out your pork, shred the pork with two forks in the dish (with all the marinade)
12. Divide your tortilla dough into 16 pieces.
13. Roll each piece into a ball, and then roll out so you have a flat circle about 16cm wide.
14. Fry each one over a high heat.
15. Serve with sweetcorn and lime creme fraiche.
If you try one of my recipes, I would love to see your creations so please tag me on instagram (@the_fussyfoodie_) or contact me below