Pulled Pork Tortas With Guacamole Salsa Food

PULLED PORK TACOS WITH CITRUS SALSA

Steps:

• For the pork: Sprinkle the pork with the salt and pepper. Heat the oil over medium-high heat in a 5-quart saucepan. Cook the pork until brown, about 10 minutes. Add 3 cups water, the chicken broth, orange juice, cumin, chiles, garlic and onion. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the pork is very tender, for 2 hours. Shred the pork into small pieces, using 2 forks. Season with salt and pepper.
• For the salsa: Cut the ends off the oranges and grapefruits, place cut-side down on the counter, and cut away the peel. Using a paring knife, cut along the membrane on both sides of each segment. Coarsely chop the fruit segments. Squeeze the juice from the membranes and reserve. Whisk together 2 tablespoons of the reserved citrus juice, oil, honey, vinegar, salt and pepper in a small bowl until smooth. Add the fruit segments and toss until coated.
• To serve: Warm the tortillas by holding them over a burner for 30 seconds on each side or place in a dry skillet and heat over medium heat until warmed through. Place 1/4 cup of shredded cabbage in the center of each tortilla and place the pork on top. Spoon the salsa over the meat and serve.

PULLED PORK TORTAS WITH GUACAMOLE SALSA

Steps:

• 1) Chop pork shoulder into 3-4 large chunks and place in an Instant Pot or pressure cooker with cumin, oregano, salt, pepper, chipotle peppers, Adobo sauce, beer, and orange juice. Seal pressure cooker, bring to pressure, and cook at high pressure for 45 minutes. Turn off pressure cooker to allow pressure to release naturally for 10 minutes, then you can release it manually and remove the lid.
• 2) Remove pork pieces from the cooker and shred with a fork. Pour off cooking liquid. Return pulled pork to a bowl and moisten with cooking liquid. I would add about a cup of the cooking liquid to the pork. Feel free to add more if yours still seems dry.
• To make a torta:
• 1) Add a drizzle of olive oil to a large cast iron skillet over medium heat. Add a small handful of sliced white onion to the skillet and cook for a few minutes until onions soften.
• 2) Add about 6 ounces of pulled pork to the skillet (a scant cup of pulled pork). Stir into the onions and allow to warm through on the skillet. Make a mound out of the pulled pork mixture that's roughly the size of your bun.
• 3) Slice your bun in half. Move your pulled pork mixture to one side of the skillet and toast your bun, cut side down, on the skillet.
• 4) Add queso fresco to the pulled pork along with fresh cilantro. Allow to continue to cook for a minute or two but don't stir the pulled pork once you add the queso fresco.
• 5) When bun is toasted, slather with HERDEZ Guacamole Salsa on both sides. Then scoop your pulled pork mixture into the toasted bun, fold over, and cut in half. If you aren't eating the torta immediately, wrap in foil to keep warm.
• Leftover pulled pork will keep well in the fridge for a week or you can freeze it in an airtight container once it has cooled for up to 3 months.

PULLED PORK TACOS WITH PINEAPPLE SALSA

Steps:

• Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
• Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
• Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.