Smoky Samba Pulled Pork Tacos
by Peter Kuruvita
Featuring our Smoky Samba Sensation, these pulled pork tacos are a bold fusion of slow-cooked, smoky goodness with the vibrant flavours of a homemade Pico De Gallo, pickled red onions and guacamole on the side! All recipes below!
Ingredients
- 1-2 KG pork shoulder boneless
- 250 ml pineapple juice
- 2 tablespoons Smoky Samba Sensation from The One & Only Spice Stack
Method
- Pat the pork dry, then rub Smoky Samba Sensation all over the pork.
- Sauté in a hot pan to seal the pos.
- Place into an oven tray and pour over the pineapple juice.
- Cover with foil and place in an oven at 130 degrees celcius.
- Cook for 3-4 hours or till the pork falls apart.
- When the pork is cool enough to handle pull it with a fork to make strands of meat, adding more Smoky Samba Sensation to taste. Mix the pulled pork together with the juice from the pan.
- Serve in a taco shell or slider bun with Pico de Gallo, pickled red onions and guacamole. Add a good squeeze of your favourite hot sauce and enjoy!
Pico de Gallo Recipe
- 2 cup white onion, finely diced
- 4 cup tomato, seeds removed and diced
- 3 serrano chilli, chopped
- 120 ml lime juice
- ½ cup coriander, finely chopped
- salt
Simply mix the ingredients well, and leave sit for at least 20 minutes before serving.
Pickled Red Onions Recipe
- 8 medium red onions
- 2 habanero chilli, seeds removed and sliced into quarters
- 4 bay leaves
- 375 ml lime juice
- 300 ml water
- 25 g sugar
- 35 g salt
To pickle the onions, slice into rings, place in a saucepan or bowl and cover with boiling water for one minute. Drain well then reserve. While the onions are still warm, mix all ingredients together. Prepare the onions at least an hour before they are required.
Guacamole Recipe
- 60 g finely diced white onion
- 160 ml lemon juice
- 280 g avocado pulp
- 40 g chopped cilantro
- 30 g serrano chiles seeded and chopped, or to taste
- 10 g red pomegranate seeds (optional)
- 20 g requesón
- Salt and pepper, to taste
- Corn tortillas, cut into triangles and fried
- Middle eastern flat bread, cut into triangles
Method
- Soak the onion in the lemon juice for half an hour to soften and infuse. Drain and set aside.
- Carefully mash the avocado in a bowl or molcajete. Add the coriander, onion and serrano chile. Season with salt and pepper.
- Serve the guacamole on a colourful dish, garnished with pomegranate seeds and requesón. Serve with corn chips or Arabic bread on the side.