This is a dish I have been hankering for since seeing pulled pork at a food truck in San Francisco in October. Which I didn’t try as I had already scoffed too many other foods that night. And which I was rather annoyed about as the smells were just lip-smacking!
This version is very different as it has Mexican flavourings and not the southern BBQ I desired in San Francisco. That version will be made for another post. When we’ve finished eating the mound of pulled pork still in the fridge. mmmmm
The only problem with this dish (and it’s really NOT a problem if you are organised) is that it takes about 8 hours to cook. And that is only a problem if you are a) impatient and b) have a serious, uncontrollable, need-it-NOW craving.
What you need:
- vegetable oil – I use grapeseed or ricebran
- 1 onion, chopped
- 4 cloves of garlic, minced or chopped
- 2 kg boneless piece of pork (I use pork shoulder or Boston butt as it’s a bit fattier which makes it even better!)
- 3 tsp smokey paprika
- 4 tsp cumin
- 1/2 tsp salt
- 2 tsp dried coriander (you could also use a handful of fresh, but I had dried that was bought in error and I wanted to use it up)
- 4 chipotle chilis in adobo sauce, and 2 tsps of sauce (chipotle chilis are what make the flavour of this dish so try and get them. Many good gourmet food stores will sell small tins of them)
- 1 cup water
|Saute onions and garlic|
|Pork rubbed with spice mix, in the casserole dish|
|Pulled pork – this took about 15 seconds as it just fell apart as soon as the fork went near it!|
|Tortillas rolled into little golf-ball sized balls
|I used Glad Bake so the tortillas wouldn’t stick to the press.
|Using this press (which cost me $35) was so much easier and quicker than using a rolling pin.|
|Brown in a non stick fry pan. Mine is big so I can do 3-4 at once which made it a lot quicker|
|The finished product – these can stay warm by covering with foil and placing in the oven on a low heat. They taste pretty yuk when they are cold, but delish when warm.|
|My tomatoes! Am proud of these even though I did nothing to grow them! They just appeared thanks to the wonders of our compost.|
|Red capsicum with red onion, quickly cooked in the pan I cooked the tortillas in. As the pan was still hot, I added a tablespoon of olive oil, the veggies, and it was cooked in about 2 minutes.|
This is one of my favourite salads. I LOVE black beans but they are a bit of a drama in Australia as I have to buy them dried, soak them, cook them, then freeze them in ziplock bags until I want them. Well worth the monthly cookup.
|Bean and corn salad|