Pulled pork tacos are definitely one of our top five favourite meals. The recipe is very low-fuss because it practically cooks itself, and you can mix and match any sides you like to make it a different dinner (or lunch!) every single time. No leftover boredom (it’s a thing apparently) in this house! We always have it with a sauerkraut and other toppings of choice on the day but the sky’s the limit so get creative <3 ….try a pesto, guacamole, fermented pickles, homemade chutney… anything at all that suits your allergies or intolerances.
I tend to make a very big piece of pork whenever I’m cooking this recipe because it can be used in so many other meals. It’s definitely great to throw into salads for work or uni lunches, can be added to breakfasts and it’s also just great for snacks. A little bit of pulled pork and some sauerkraut or kimchi at that three o’clock slump is fab!
The masa harina* tacos are a little something I learned to make in classes with Jude Blereau and Holly Davis and I’ve now given the recipe my own additions. I cannot believe how easy they are to make and I will never ever buy tacos again. I even got a cute little taco press and a small cast iron pan to cook them on. That is taking your taco making to the next level. Definitely not needed to make them by the way, but if you have a deep desire to have absolutely everything in your kitchen (even when it’s tiny!) you can find them at the Essential Ingredient in Rozelle 😉
If you’d prefer beef to pork, try a grass-fed brisket. You follow much the same recipe although I go for about a 1.4kg piece of brisket and cook it for 4 hours, not 3. We mix it up and love both so just go by what’s available when you’re shopping.
Pulled pork with smoked paprika tacos
- 1.8kg free range pork shoulder (mine was bone in)
- 1 Tbsp olive oil
- Salt and pepper
- 3 Tbsp Dijon mustard
- 1.5 Tbsp apple cider vinegar
- 1 large sprig rosemary, leaves removed (sage is also fab)
- 2 – 3 cups homemade chicken stock
- 1 cup masa harina
- 3/4 cup water
- 1 tsp smoked paprika
- 1/4 tsp salt
- Homemade sauerkraut plus toppings of choice to serve
Directions, Pulled Pork
- Preheat oven to 170 degrees Celsius
- Season the pork with salt and pepper
- Heat the olive oil in a large casserole (I used my 28cm Le Creuset) over a medium/high heat and brown the meat on all sides. Once browned, turn off the heat and sit the meat fat side up in the pan. Some recipes say to trim this fat off but I keep it on as I think it helps to keep the meat lovely and tender
- Cover the top and sides of the meat with the Dijon mustard then sprinkle over the rosemary
- Pour the apple cider vinegar into the pot along with the stock and make sure the liquid comes half way up the meat on all sides. Start with two cups but if you need more add more
- Put the lid on the casserole and put it in oven to cook for 3 hours. The cooking time will really depend on how the heat is distributed in your oven. If the meat is not falling apart after 3 hours just leave it in a little longer until it is
- Remove from the oven and leave it sitting in the pot, covered, as you make the tacos
Directions, Smoked Paprika Tacos
- Heat a cast iron skillet or frying pan on a medium/high heat
- Mix together the masa harina, water, smoked paprika, and salt until a dough forms
- Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling-pin to make a small round taco (10cm in size), or if you couldn’t resist and you bought a taco press 😀 place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco. Fun, huh?!
- Put that taco onto the pre-heated pan to dry fry and flip after a minute or two, or when the taco is showing some colour and the edges are curling slightly. Repeat steps 3 and 4 until all the tacos are cooked. Keep them warm as you make them.
My little pan will only take one taco at a time but if yours can do more put two or three in at the same time. Just as you make the last couple of tacos, start shredding the pork and leave it sitting in the juices until you’re ready to serve. The shredding is best done with two forks.
Assembling the tacos – the delicious bit!
- Add 2 Tbsp of shredded pork onto a taco with a big dollop of sauerkraut plus whatever toppings you like. Dish up as many as everyone needs. Two sometimes three is just right for me.
- Serve with a gorgeous big mixed greens salad
* Just note that some masa harina flours may be processed in facilities that also process wheat and some are also mixed with wheat flours so be sure the brand you buy states that it is gluten-free.