Recipes

PULLED PORK TACOS – Sal Maldon

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Person sprinkling Maldon salt on tacos

Preheat the oven to 150°C.

Start by preparing the pork. Cut it into pieces about 2-3 cm thick. In a large bowl, combine the fennel seeds, chili flakes, cumin powder, orange juice and zest, tomato paste, chipotle paste, garlic cloves, and salt. Form a paste. Add the pork pieces so they are well coated with the spices.

In a large pot, heat 1 tablespoon of olive oil. Add pork and sauté until browned on all sides and fat has been rendered. You may need to do this several times. Once golden, remove it from the pan with a slotted spoon. With the pan still on the heat, deglaze all the meat bits at the bottom of the pan with 2 tablespoons of water and 2 tablespoons of honey. Bring to a simmer and scrape the bottom of the pan with a wooden spoon.

Then return the browned pork chunks to the pan. Fill the pot with vegetable broth. It should cover the meat halfway, so don’t hesitate to add a little water if necessary. Put the lid on the saucepan and place it in the preheated oven for 2 hours.

While the pork is cooking, prepare the pickled onions. Finely chop the onions and place them in a small bowl. In a saucepan, heat the vinegar, sugar and Maldon salt. Heat until sugar and salt have dissolved, then pour hot liquid over sliced ​​onions. Stir the onions and let them rest. They will decrease in volume, soften and take on a beautiful pink hue.

After 2 hours, check the doneness of the pork. Remove the pan from the oven and, using two forks, begin to shred the meat. Some parts will not come off easily. Once the meat has been shredded as much as possible, put the lid back on the pan and put it back in the oven for another hour.

Before the meat is ready, it’s time to prepare the rest of the tacos. In a small bowl, combine plain yogurt and chipotle paste. Pit the avocados, cut them into strips and then squeeze the lime over them to prevent them from browning. In a small skillet, heat tacos for 2 minutes on each side.

After 3 hours, remove the pork from the oven. The meat should be tender and easy to flake with a fork.

Serve the tacos with a large dollop of chipotle yogurt, some pork rinds, a few slices of avocado, pickled red onions, and a few cilantro leaves. Squeeze in some lime juice and a final pinch of Maldon salt, then enjoy!

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