Pulled Pork Tacos

Pulled Pork Tacos in a spicy BBQ homemade sauce. I’ve used pork shoulder which requires low and slow cooking for tender and juicy Pulled Pork Tacos. The Pulled Pork can be cooked in an oven or slow cooker. I’ve also make my own corn tortillas which are so much better than the ones you can buy in the shop. Using proper masa harina means you end up with tortillas just like the ones you get in Mexico. Making and eating them always takes me back to holidaying in Cancun and Puerto Vallarta…

I use masa harina and a tortilla press from Cool Chile which is my go-to online shop for all things Mexican. Mexican food is one of my favourites and you’ll also find recipes on this blog for other Mexican inspired recipes including Crispy Pork Belly Tacos, Mexican Chicken Burrito, Pulled Chicken Tacos and Crispy Prawn Tacos .

Recipe

Serves 4-6

Difficulty Level: Top Chef (if making homemade tortillas)

Ingredients:

For the Pulled Pork:

• 1kg pork shoulder joint
• 1 onion, finely chopped
• 5 cloves garlic, crushed
• Smoked paprika, Mexican Oregano, ground cumin and ground coriander
• 100ml red wine vinegar
• Half a jar of pickled jalapeños, with the pickling liquid, finely chopped.
• 80g soft brown sugar
• 300g passata
• 100g tomato ketchup
• 2 tablespoons Worcestershire sauce
• Salt and pepper
• Olive oil

For the corn tortillas (or just use shop bought):

• 250g masa harina
• 350ml hot water
• Teaspoon salt

To serve:

• Pink pickled onions
• Guacamole and Pico de Gallo
• Grated cheese

Method:

1. Season the pork shoulder all over with salt and pepper. In a bowl, combine a tablespoon of each spice and half the sugar. Rub this all over the pork shoulder. If you have time, marinade overnight.
2. Add a good glug of olive oil to a lidded pan big enough to fit the pork (it doesn’t matter what saucepan you use if you’re cooking the pork in a slow cooker though) add the onion and soften over a low heat for 10 minutes until translucent.
3. Turn up the heat to medium high and add the garlic and cook for a minute more.
4. Add the rest of the ingredients as well as a good grind of salt and pepper. Either add the pork or transfer the whole lot to a slow cooker.
5. If using a slow cooker, cook on low for around 8 hours. The pork should pull apart easily when touched.
6. If cooking in an oven, heat the oven to 130C. Cook the pork in the lidded pan for around 5-6 hours. You may need to add some water if the sauce reduces too much.
7. When the pork is cooked, remove from the sauce and place on a wire rack. Brush with a little of the sauce. Cook in the oven at 200C until the edges are crisp. This step is optional but adds texture to the Pulled Pork .
8. Meanwhile, make the tortillas. Add the masa harina to a bowl and stir through the salt. Gradually pour in the hot water and mix until a dough forms. Cover with cling film and chill for 30 minutes.

1. When the dough has chilled, divide the dough into 30g balls. Either use a tortilla press (video recipe on my Instagram highlights) or a rolling pin to press into tortillas- the thinner the better.

1. To cook the tortillas, heat a frying pan over a medium high heat. Have a clean tea towel to hand. Cook the tortillas for 2 minutes on each side and then keep warm in the tea towel.
2. To serve the Pulled Pork Tacos, use two forks to pull apart the cooked pork shoulder. Mix with the BBQ sauce. Top your tortilla with Pico de Gallo or guacamole, cheese, Pulled Pork and pink pickled onions.
3. Enjoy your Pulled Pork Tacos !