Pulled Pork Taco with Grilled Pineapple
Chipotle Pulled Pork Rub
For the pulled pork:
1.4kg pork shoulder roast, free range & skin on
1 large onion, diced
2 garlic cloves, finely chopped
Chicken stock, approx. 500ml
Juice of 2 oranges
1 tsp apple cider vinegar
1 tbsp coconut sugar
For the soft tacos:
1 cup masa harina
⅔ cup + 1 tbsp water
For the filling:
3 pineapple steaks, skin removed & diced
½ batch Chipotle pulled pork
1 batch homemade corn tacos
¼ red onion, finely sliced
Sharp cheddar, grated
Danish feta, grated
How to Cook
To make the pulled pork:
Note: these ingredients will make double the amount of pulled pork needed for this recipe. We recommend saving half (you can freeze it) and enjoying it with another dish, like our Chipotle Pulled Pork Nourish Bowl or Chipotle Pulled Pork Burrito.
1. Butterfly the pork roast so that you can spread it reasonably flat into the base of a slow cooker, skin side down. Add spice, onion, garlic, sugar, vinegar and juice. Spread roughly over and under the meat.
2. Add enough stock to roughly half cover the meat.
3. Slow cook on low for 7 hours or overnight, with the lid closed.
4. In the last hour of cooking, leave the lid open and increase the temperature to HIGH.
5. At the same time, remove the skin and fat and place into a pre-heated cast iron pan (Place a splatter guard on top as the pork can pop and spray hot oil). Cook on LOW heat to render the fat, adding a good pinch of salt. Carefully pour off the oil into a glass jar as the fat liquifies. This makes great dirty “Schmalz”, a German delicacy which is spread on bread just like butter. You can also use the fat for cooking, especially frying.
6. Continue to cook the remaining skin, turning occasionally, until it is crisp and you can break it into small pieces of crackling. This may take an hour. Set aside to sprinkle on your recipe of choice.
7. Shred the meat using two forks. You can do this in the slow cooker in the liquid or remove the meat first.
8. Taste before serving – you may like to add a touch more apple cider vinegar or orange juice to balance the flavours.
Note: there may be more liquid in the slow cooker than you think you will use. This is gelatinous, old-school superfood, so don’t throw it out. Add it to your next soup or gravy, stew or sauce. That’s if you don’t eat it all with the pulled pork.
To make the homemade corn tacos:
1. Place masa harina into a bowl and make a well in the centre. Add the water and mix with clean hands until it forms a dough. Knead until soft.
2. Heat a cast iron pan to a MED heat.
3. Pinch off golf ball-sized pieces and roll into a ball. Press using a tortilla press lined with two sheets of a clean plastic shopping bag or roll out between two sheets of baking paper to approximately 2mm thickness.
4. Place in a hot pan and cook until it begins to brown and blister on the bottom. Flip and cook on the other side.
5. Transfer to a bowl lined with a tea towel to keep warm while cooking the remaining tortilla.
To make the filling:
1. Brown the pineapple pieces in a cast iron pan on LOW-MED heat, stirring occasionally. Set aside.
Assemble the taco by cupping it in one hand and filling it with pork, pineapple, onion and then the other ingredients, adding the crackling last. Serve whilst fresh and hot.