Pulled pork tacos

Pulled pork tacos

By
From
Dig In!
Serves
4-6
Photographer
Mark Roper

There’s nothing like slow-cooked smoky pork that just falls off the bone and melts in your mouth. Put it in a taco with a delicious textural salad and it’s the ultimate! As well as the Mexican barbecued corn salad, try it with a haloumi and mint salad or celeriac and apple slaw.

Pulled pork

Ingredients

Quantity Ingredient
2kg bone-in pork shoulder, skin removed and excess fat trimmed
300g hickory smoking chips, soaked in water for 30 minutes before use
250ml dry cider
250ml white wine vinegar
2 onions, roughly chopped
1 garlic bulb, cloves separated and bruised

Dry rub

Quantity Ingredient
2 tablespoons brown sugar
1 tablespoon cayenne pepper
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried chilli flakes
1 teaspoon smoked paprika
dash olive oil

Tacos

Quantity Ingredient
12 Tortillas
Mexican barbecued corn salad, to serve
1 large avocado, sliced
250g sour cream
large handful coriander leaves

Method

  1. For the pulled pork, heat the coals in a kettle barbecue.
  2. For the dry rub, mix all the ingredients together until well combined. Rub the mixture over the pork, ensuring you coat the meat evenly.
  3. Strain the wood chips and place them on top of the preheated coals in the barbecue.
  4. In a large tray, combine the cider, vinegar, onions, garlic and 250 ml water. Place on the rack in the barbecue above the coals and place a meat rack over the tray.
  5. Place the pork on the meat rack and cook over very low heat for a minimum of 4 hours. Check the tray after 11/2 hours to ensure the moisture hasn’t evaporated. Top up with a little water if required.
  6. After about 4 hours, check the pork – it should be falling off the bone and you should be able to pull it apart easily with 2 forks. If it’s ready, remove it from the barbecue and rest, covered with foil, for at least 20 minutes. If it is not soft enough, cook it for a further 20 minutes and keep testing until it is done.
  7. Shred the pork meat using 2 forks and place it in a shallow pan with half the strained cooking liquid from the tray under the pork. This will ensure the pork is juicy.
  8. Reduce the barbecue heat to medium.
  9. For the tacos, wrap the tortillas in foil and heat in the barbecue for 5-10 minutes before serving.
  10. Assemble the tacos starting with a good spoonful of the Mexican barbecued corn salad, followed by some avocado and pulled pork topped with sour cream and fresh coriander.

Brent’s tips:

  • Cooking the pork can be so simple. If you don't have a kettle barbecue, you can cook it in the oven. Use the same methods but have your oven at 170°C (or 150°C for a fan-forced oven). Cover the pork with foil for the first 4 hours, then remove the foil and bake for a further hour. Leave out the woodchips!

    Cooking times for every barbecue will vary due to temperature control. Try to have the heat as low as possible and check your pork after 3 hours. Boneless pork will cook quicker but have less flavour.
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