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Mexican Pulled Pork Tortillas

Ingredients (Pork):
600g Mick's Meat Barn Pork Scotch Fillet
4 tbsp Chilli Powder
1 tbsp Sea Salt
1 tbsp Raw Sugar
2 tsp Ground Cumin
1 tsp Cayenne Pepper
1 tsp Dried Oregano
1 tsp Dried Coriander
1/4 tsp Ground Cinnamon
4 Garlic Cloves, minced
2 tbsp Vegetable Oil

Ingredients (Tortillas):
3 cups of Plain Flour
1 tsp Sea Salt
1 tsp Baking Powder
1/3 cup Vegetable Oil
1 cup Warm Water

Serve with:
Roma Tomatoes, thinly sliced
Lebanese Cucumbers, diced
Avocado, thinly sliced
Sour Cream
Refried Beans
Coriander
Sliced Lime

Method (Pork):
Step One - In a medium size bowl combine the dry rub ingredients of chilli powder, sea salt, raw sugar, ground cumin, cayenne pepper, dried oregano, dried coriander, ground cinnamon and garlic cloves plus oil. Coat the meat with the dry rub, cover and refrigerate for 2 hours.
Step Two - Preheat oven to 160°C. Place the marinated pork in a large casserole dish. Cover with lid or foil. Slowly roast, turning throughout the cooking process and bast with the cooking juices occasionally. Cook for 3 hours or until pork is soft and tender. Set aside, covered, for 30 minutes to rest.
Step Three - Transfer the pork to a bread board and using two forks shred the meat.
Step Four - Serve with the tortillas and sides.

Method (Tortillas):
Step One - Combine flour, salt and baking powder. Add oil and water. Kneed the dough until complete.
Step Two - Divide the dough into approximately 16 round balls. Cover and allow to rest for 15 minutes.
Step Three - Roll out each ball into a flat disc.
Step Four - In a dry pan, over a high heat, brown each side of the tortilla for 30 seconds.

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