Mexican Pulled Pork Tacos with Chilli Apple Salsa

Name: Mexican Pulled Pork Tacos with Chilli Apple Salsa
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 16
Cuisine: Mexican
Ingredients: 2 tsp (10 ml) smoked paprika; 2 tsp (10 ml) ground cumin; 2 tsp (10 ml) white pepper; 1 tsp (5 ml) salt; 1 Tbsp (15 ml) brown sugar; 1kg pork shoulder; 1 C (250 ml) apple cider of choice; 2 C (500 ml) BBQ sauce; 2 Pink LadyⓇ Apples, peeled, cored & diced into small cubes; 1 small red onion, finely chopped; 1 red chilli, finely chopped; ¼ C (60 ml) fresh coriander, roughly chopped; salt and pepper to taste; ⅓ C (80 ml) red wine vinegar; 2 Tbsp (30 ml) olive oil; ½ C (125 ml) mayonnaise; ½ tsp (2.5 ml) smoked paprika; juice of one lime; 16 flour tortillas; 200 g white cabbage, shredded; 4 radishes, thinly sliced; 50 g pickled red onion; small bunch of fresh coriander, washed & picked

Mexican Pulled Pork Tacos with Chilli Apple Salsa

Author: Crush
Prep Time: 45 mins
Cook Time: 3 hours
Total Time: 3 hours 45 minutes
Yield: 16
Category: Mains
Cuisine: Mexican

Print Recipe

Description

Pink Lady^Ⓡ Apples add delicious crunch and tangy sweetness to these pulled pork tacos. A great way to use leftover pork roast.

Ingredients

Pulled Pork Shoulder

2 tsp (10 ml) smoked paprika
2 tsp (10 ml) ground cumin
2 tsp (10 ml) white pepper
1 tsp (5 ml) salt
1 Tbsp (15 ml) brown sugar
1kg pork shoulder
1 C (250 ml) apple cider of choice
2 C (500 ml) BBQ sauce

Chilli Apple Salsa

2 Pink Lady^Ⓡ Apples, peeled, cored & diced into small cubes
1 small red onion, finely chopped
1 red chilli, finely chopped
¼ C (60 ml) fresh coriander, roughly chopped
salt and pepper to taste
⅓ C (80 ml) red wine vinegar
2 Tbsp (30 ml) olive oil

Paprika Lime Drizzle

½ C (125 ml) mayonnaise
½ tsp (2.5 ml) smoked paprika
juice of one lime

To Serve

16 flour tortillas
200 g white cabbage, shredded
4 radishes, thinly sliced
50 g pickled red onion
small bunch of fresh coriander, washed & picked

Instructions

Pulled Pork Shoulder

Preheat the oven to 180 ºC.

Mix the smoked paprika, cumin, white pepper, salt and brown sugar together, then rub the pork shoulder with this dry spice mix.

Mix the apple cider and BBQ sauce. Place the pork into a deep roasting tray and pour this liquid into the tray. Cover with foil and place in the oven to roast for 2 ½ – 3 hours. The meat should be tender enough to pull apart when it is ready.

When the meat is cooked, remove it from the oven and pour the juices from the roasting pan into a saucepan. Bring the sauce to a simmer over medium heat and reduce to thicken. While the sauce is simmering, debone the meat and use two forks to pull apart and shred it. When the meat is ready, mix about half of the sauce into the shredded meat and toss to coat. Keep the remaining sauce to serve on the side.

Chilli Apple Salsa

Mix the apple, red onion, chilli, coriander, salt, pepper, red wine vinegar and olive oil together in a bowl. Cover and place in the fridge for about 15 minutes, so that all the flavours can infuse.

Paprika Lime Drizzle

Mix the mayonnaise, smoked paprika and lime together and pour into a squeezy bottle to make it easier to drizzle.

To Serve

Heat a shallow pan over medium heat and warm the flour tortillas for about 1 minute each side. Keep the tortillas warm but soft by wrapping them in a clean and slightly damp kitchen towel or in a pot with a lid where they can be stacked one on top of the other.

To assemble, sprinkle some slaw in the middle of a tortilla. Top with saucy BBQ pork, add a teaspoon or two of the chilli apple salsa, some radish slices and pickled red onion. Finish with a drizzle of smoky mayo over the top. Garnish with fresh coriander and serve with lime wedges and extra BBQ sauce on the side.