One medium pork shoulder transformed into a deeply aromatic tray of saucy pulled pork is one of life’s great pleasures. These pulled pork tacos are a great way to entertain - serve smaller ones as canapé’s or starters, or larger ones as main meals. Serve with a chilled bottle of Spier MCC Brut.
For the pulled pork: (serves 6)
1 kg boneless pork shoulder (or about 1,3 kg on the bone)
1 x 340 ml lager beer
15 ml brown sugar
10 ml ground paprika (not smoked)
5 ml ground cumin
5 ml dried origanum
60 ml (1/4 cup) apple cider vinegar
60 ml (1/4 cup) ketchup (tomato sauce)
125 ml (1/2 cup) good quality BBQ sauce
30 ml (2 tablespoons) Dijon mustard
30 ml (2 tablespoons) Worcestershire sauce
salt & pepper, to taste
Method:
Preheat the oven to 160 °C. Place the pork in a deep cast iron pot or roasting tray that will fit it relatively snugly (it will shrink a little). In a large mixing jug, add the beer, sugar, paprika, cumin, origanum, vinegar, ketchup, BBQ sauce, mustard, Worcester sauce and a generous seasoning of salt & pepper. Mix well, then pour over the pork. Cover with a lid, then roast for 3 hours or until very tender. Remove from the oven, then use 2 forks to pull apart. Taste and adjust seasoning, if necessary. Set aside, covered, until ready to serve.
For the salsa:
1-2 Granny Smith green apples, finely diced
1 small red onion, finely chopped
1-2 large ripe avocados, skin & pit removed, diced
a generous squeeze of fresh lemon juice
a handful fresh coriander leaves, roughly chopped
salt & black pepper, to taste
Mix everything together in a medium bowl and serve at once, with the pulled pork & mayonnaise on tacos.
For serving:
6-12 medium size hard or soft tacos (corn or flour)
good quality mayonnaise
fresh coriander leaves
lemon wedges
Arrange some mayo, salsa and pulled pork on each taco, then sprinkle with fresh coriander and a squeeze of fresh lemon juice. Serve at once.
About the wine: Spier MCC Brut
A vibrant light straw colour. The wine’s fresh, clean nose offers apples and biscuits. A balanced mouthfeel, good acidity and exuberant bubbles culminate in a lively aftertaste.