Pulled Pork Tacos With Pickled Red Onions And Cilantro Pesto Food

MEXICAN PULLED PORK TACOS

Steps:

• Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
• To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
• Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

QUICK PULLED PORK TACOS

Steps:

• Combine garlic, oregano, cumin, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Toss with pork and place in a 6-quart pressure cooker. Add 1/4 cup water and secure lid. Bring to high pressure over medium-high heat; reduce heat and cook until meat is fork tender, about 40 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid. Using two forks, shred pork and serve with tortillas and desired toppings.

PORK TENDERLOIN TACOS WITH PINEAPPLE AND QUICK-PICKLED RED ONIONS

Steps:

• In a container with a tight-fitting lid, combine the onion with the vinegar, ice, and a generous pinch of salt. Close the container and shake to dissolve the salt. Refrigerate while you prepare the pork.
• In a small bowl, whisk the chile powder with the paprika, cumin, garlic powder, coriander, 1 1/2 teaspoons salt, and 1 teaspoon pepper. Set the spice mixture aside.
• Using a sharp knife, butterfly the pork tenderloin: Slice almost in half lengthwise, stopping about 1/2 inch from cutting through; open like a book on a work surface. Using your palm or a meat mallet, pound the tenderloin to an even thickness. Drizzle the pork with olive oil and season with the spice mixture.
• Heat a large cast-iron skillet, grill pan or griddle over medium-high heat. Add the 2 tablespoons olive oil and then the pork. Cook, flipping once, until charred on the outside and the internal temperature reaches 140 degrees F, 6 to 8 minutes total. Transfer to a carving board and let rest for 5 minutes.
• Meanwhile, warm the tortillas over an open flame or in the microwave; wrap in a clean kitchen towel to keep warm. Carve the pork against the grain and transfer to a platter. Serve the pork in the tortillas with sour cream, cilantro leaves, diced pineapple, hot sauce, and the pickled red onions.

PULLED PORK TACOS WITH PICKLED RED ONIONS AND CILANTRO PESTO

Steps:

• Puncture a few slits in the fat of the pork.
• Mix together the first 8 ingredients.
• Rub all over the pork.
• Cover and refrigerate for at least two hours, but best overnight.
• Heat a large skillet to medium-high. Add olive oil. Brown pork on all sides.
• Place in Crock Pot. Add 1 beer and 2 cups chicken stock. Cook on high for 6 hours or until falling apart.
• Thinly slice 1/2 of a large red onion.
• Place in a large mason jar with apple cider vinegar, 1 tsp salt, and 1 tsp black pepper. Let sit for at least three hours or overnight.
• In a food processor pulse together the pumpkin seeds, cilantro, and garlic. Add salt, pepper, olive oil, water, sour cream, and lime juice.
• If the mixture is too thick, add a little more water, it should be the consistency of pesto.
• Heat oven to 350 degrees. Once the pork is done cooking begin shredding the meat with two forks.
• Place in a bowl and add a few cups of the pork juices to the meat so that it is very moist. Wrap tortillas in tin foil and heat in a 350 degree oven for 10 minutes.
• To assemble the taco, place a generous amount of pork in the tortilla. Add a few dollops of cilantro pesto and top with pickled red onions.

PULLED PORK TACOS

Steps:

• Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl, add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours, ideally overnight.
• When ready to cook, preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil, making sure it's well sealed. Cook on a low oven shelf for 4 hours.
• Meanwhile, for the pickled pink onions, put the onions in a small bowl, pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt, oregano, cumin seeds, cider vinegar and lime juice. Mix well, then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink.
• When the pork is cooked, remove from the oven and set aside, still covered, to rest for 20 minutes while you make the tacos.
• Turn the oven up to 200C/180C Fan/Gas 6.
• Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4-6 sprays of oil. Repeat with the remaining tortillas. Bake for 7-8 minutes or until the tortilla cases are golden-brown.
• Remove the foil from the pork and shred the meat, using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through.
• Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away.

SLOW-COOKED PORK TACOS WITH FIRE-ROASTED TOMATOES AND PICKLED ONIONS

Steps:

• For the pork:
• To the sleeve of a slow cooker add onion, garlic, tomatoes, chipotle peppers, Worcestershire sauce, and cilantro. Add pork and season with salt and pepper. Cover and slow cook on high for 4 to 6 hours until tender.
• For the pickled onions:
• In a small saucepan over medium heat, add vinegar, sugar, red pepper flakes and salt, heat until sugar dissolves. Remove from heat and add onions and dried oregano. When mixture is cool pour into a quart container. You may need to add a bit of water just to cover. (Keep at room temperature for about 6 hours then place in the refrigerator.)
• Remove pork from slow cooker and shred using 2 forks. Toss with 1/2 cup of the liquid from the slow cooker.
• To serve, place 1/4 cup of the pork on a tortilla, top with cabbage, avocado, onions, sour cream and cilantro. Repeat with remaining ingredients.

PULLED PORK TACOS

Steps:

• For the pulled pork: In a small bowl, mix together the cumin, coriander, salt and oregano. Rub the spice mixture all over the pork roast.
• Heat the olive oil in a medium skillet over medium-high heat. Add the pork roast and brown on all sides, about 3 minutes per side.
• Meanwhile, in a 3 1/2-quart slow cooker, combine the onion, garlic, chipotle and adobo sauce, beer, and orange zest. Add the browned roast along with any pan juices. Cover and cook on low for 8 hours or on high for 6 hours.
• When the pork is cooked and fork tender, shred it using two forks. Add the shredded meat back to the slow cooker and toss with the onions and cooking juices. Keep warm in the slow cooker for people to help themselves and assemble the tacos with all the garnishes.

PULLED-PORK TACOS

Steps:

• In a large skillet, heat oil over medium. Add garlic, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in tortillas with desired toppings.

PICKLED ONION AND CILANTRO COLESLAW FOR PULLED PORK

Steps:

• Heat 1 teaspoon cumin in a small saucepan over medium heat until just toasted, about 3 minutes. Stir in vinegar and sugar. Bring to a boil; cook for 5 minutes. Add onion and reduce to a simmer. Simmer for 5 minutes. Let cool; cover and refrigerate for at least 4 hours.
• Whisk olive oil, 1 teaspoon cumin, and 2 tablespoons juice from the pickled onions in a bowl. Mix in cabbage, cilantro, and half of the pickled onions. Stir in salt and black pepper. Refrigerate at least 4 hours.