MURRAY VALLEY PORK'S
​PULLED PORK TACOS

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INGREDIENTS
  • 50 g sea salt
  • 50 g dark brown sugar
  • 30 g smoked paprika
  • 10 g ground cumin
  • 1.5 kg Murray Valley Collar Butt Pork
  • 1 stick celery, halved
  • 1 carrot, halved
  • 2 tomatoes, halved
  • 1/2 onion
  • 8 peppercorns
  • 2 bay leaves
  • Small bunch thyme

CHIPOTLE MAYONNAISE
  • 2 tbsp Chipotle Chillies In Adobo Sauce (I prefer La Costena brand)
  • 1/2 cup mayonnaise

PINK COLESLAW
  • 1 red onion, peeled, halved & finely sliced
  • 1/2 red cabbage, finely sliced
  • 2 cm fresh horseradish, finely grated
  • 1 beetroot, peeled & finely grated
  • 1/2 cup mayonnaise
  • Salt, to taste
 
  • La Tortilleria Tortillas, heated through, to serve
METHOD
  1. Preheat the oven to 220C.
  2. Mix salt, sugar, paprika and cumin together. Rub half of the spice mixture into the pork and all over the outside.
  3. Place in an oven-proof dish and add celery, carrot, tomatoes, onion, peppercorns, bay leaves and thyme, and cover with 1.5 litres of water.
  4. Cook in the oven for at least 3 1/2 hours or until the pork pulls away. Alternatively, place into a pressure cooker and cover with water. Cook at pressure for 1 1/2–2 hours. Remove from heat.
  5. Leave to cool for 30 minutes. Remove the pork from the stock and pull the meat off the bone. Heat stock and reduce the liquid by one-third. Mix back into the pulled pork meat. Add the remaining seasonings to taste.
  6. To make the mayonnaise, take 2 spoonfuls of the chillies from the jar, then keep the rest in the fridge for another use.
  7. Blend the chillies to a fine paste (either in a mortar and pestle or a hand blender) and mix the paste with the mayonnaise. This will add a great kick to your tacos.
  8. Combine all of the vegetables in a bowl. Mix the horseradish and mayonnaise together and stir through the salad to create a lovely pink coleslaw. Season with salt as required.
  9. Assemble tacos with pulled pork, coleslaw and chipotle mayonnaise. Also good to serve with charred corn.