Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Slow Cooked Pulled Pork Tacos
Recipe courtesy of Scottsdale Pork
Serves: 4-6 people
Prep Time: 5 minutes
Cook Time: 5-6 hours
Oven Temp: 150°C (fan off)
Pulled Pork Ingredients:
1.5–2kg Scottsdale Pork Boneless Pork Shoulder Roast, netting left on
2 teaspoons smoked paprika
2 teaspoons ground cumin
Pinch of sea salt and cracked black pepper
1 cup stock of your choice (we used chicken)
½ cup BBQ or hoisin sauce
2 tablespoons dijon mustard
Taco Ingredients:
Spring onion & tomato salsa (spring onion, tomato, chopped coriander, salt and pepper with lime juice)
Avocado crema (avocado blended with sour cream and warm water to thin it out to your desired consistency)
Red onion
Fresh coriander
Extra sea salt and cracked black pepper
Extra lime wedges
Method:
1. Preheat an oven to 150°C (fan off).
2. Pat the pork shoulder dry with a paper towel.
3. Mix the smoked paprika, cumin, salt, and pepper together and rub the spice mix all over the pork.
4. Make the braising liquid by mixing together the stock, BBQ sauce, and dijon mustard.
5. Pour the liquid into the base of a medium sized roasting dish.
6. Place the pork into the dish, cover tightly with a lid or double layer of foil and cook slowly for 5-6 hours, basting halfway, until the pork is fork-tender and falling apart. If the pork doesn’t fall off the roast easily when you tear it with a fork, place it into the oven for another hour and add extra liquid to ensure the base of the dish is moist and hydrated.
7. When you have used two forks to tear the meat apart to resemble pulled pork, place the pork back into the roasting dish to soak up all of the juices and flavour it was cooked in.
8. Assemble your tacos and top with the pulled pork.
