This is a recipe I’ve been wanting to do for a while now. I’m a big fan of Mexican flavours and of meals that can be prepared with very little fuss. This ticks both boxes with gusto. I also love serving meals where family and friends can dig in, create their own, and enjoy the food how they like it.
This recipe uses a slow cooker and if you don’t have one, I highly recommend making the purchase. You can then do the prep in the morning and get on with the rest of your day, even if that means leaving the house. Otherwise, you can do this in a very slow oven, ensuring it’s covered to keep in all the moisture. And of course, I don’t recommend leaving the house with the oven on!
In the rendition below I used the 2014 Winter Posse Ale from Bridge Road Brewers which is a smokey dark ale brewed with chestnuts. If you can’t get your hands on this try a smoked porter, a stout, or another style of porter or dark ale.
Dark Ale Pulled Pork Tacos (Serves 6)
What you need:
- 1 large onion, diced
- 4 cloves garlic, crushed
- 2 tablespoons olive oil
- 1kg pork scotch fillet roast (or boneless shoulder roast)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chilli powder
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons brown sugar
- 3/4 cup dark ale
- 1/2 cup passata
- 2 tablespoons barbecue sauce
- 18 x taco tortillas
- 410g can corn kernels, drained
- 1 tomato, diced
- 1/2 Spanish onion, finely diced
- 1 avocado, thinly sliced lengthways
- Coriander leaves
- 1 lime cut into segments
What to do:
Place onions and garlic in the bottom of a slow cooker. Drizzle with olive oil.
Remove any rind, excess fat and string from pork and pat dry. Mix herbs, spices, salt and pepper and rub into pork. Place in slow cooker on top of the onion and garlic.
Sprinkle over the brown sugar and then pour over the porter and the passata. Cover and cook on low setting for 8 hours.
Using two forks, shred pork. Add the barbecue sauce and stir to combine.
Heat the taco tortillas as per packet instructions. Combine corn, tomato and onion in a bowl.
Top each tortilla with pulled pork, a teaspoon of the corn salsa, a slice of avocado and garnish with a few coriander leaves. Serve with a lime wedge. Alternatively, plate up each component and have guests assemble their own tacos.
- Tuck in! Also, cook’s note: If perchance there’s any pulled pork left over it reheats and freezes well.