AMANDA’S PULLED PORK TACOS
Thanks Elize de Kock and Wadi Wadi for the recipe last night. That sorted lunch for today……👌👌
- Pulled Pork:
- 1 large deboned pork neck fillet (I used pork belly)
- 3 tablespoons Robertsons Fiery Mexican Rub
- salt to taste
- 30 ml olive oil
- 4 onions, thickly sliced
- Avocado Taco Sauce:
- 1 avocado, chopped
- 1 cup double thick yogurt
- fresh coriander (I used rocket)
- juice of ½ lime
- 1 garlic clove, chopped
- ½ tablespoon Robertsons Fiery Mexican Rub
- To Serve:
- 6 radishes thinly sliced (I used fresh pear)
- ½ small green cabbage thinly sliced
- 1 small carrot, julienned
- ½ small red pepper thinly sliced
- fresh rocket
- 8 taco shells
Season the pork neck with Robertsons Fiery Mexican Rub and salt.
Heat the olive oil in a large heavy pot or casserole over medium-high heat.
Fry the pork for 5 minutes on all sides until golden brown. Remove from the heat.
Add the onions and pork and heat over low heat for 3 hours, turning every hour or until very tender.
Pull the pork with 2 forks.
For the avocado sauce- combine the avocado, yogurt, coriander, lime juice, garlic and Robertsons Fiery Mexican together in a food processor, process until smooth. Set aside.
Serve the pulled pork in the taco shells together with the cabbage, radishes (or pear), carrot, pepper and avocado sauce. Garnish with rocket leaves.
Recipe and photo: Amanda Conradie / Elize de Kock
