Preview

Pulled pork, small tacos with coleslaw, green mojo sauce, fresh coriander |

Gluten free, Salted, Vegetables and Fruits, Pork

A dish full of gourmet goodness and roundness that will take you on a journey.

Note

You can replace the pork with shredded beef or chicken.

Ingredients

Recipe for 12 servings

Pulled pork

725 Gr

Boneless pork shoulder

100 Gr

Onion

100 Gr

Carrot

1 Sprig(s)

Celery

2 Unit(s)

Crushed garlic

3 Sprig(s)

Thyme

750 Ml

Chicken stock

150 Ml

Apple cider vinegar

0.25 Cup(s)

Brown sugar

1 Tsp

Cumin powder

1 Tsp

Espelette pepper

1 Tbsp

Paprika

1 Tbsp

Onion powder

0.50 Tsp

Chili flakes

Coleslaw

250 Gr

White cabbage

50 Gr

Carrot

100 Gr

Sour cream

2 Tbsp

Apple cider vinegar

2 Tbsp

Sugar

3 Tbsp

Dijon mustard

8 Sprig(s)

Chives

Mojo vberde sauce

6 Sprig(s)

Fresh cilantro

1 Unit(s)

Jalapeno pepper

2 Clove(s)

Garlic

4 Tbsp

Olive oil

0.50 Unit(s)

Lime

125 Ml

Plain greek yogurt 0%

Assembly

12 Small

Taco shells

36 Leaf(ves)

Fresh cilantro

Butter
Salt and pepper
Olive oil

Preparation time: 150 min

Preheat your Oven at 360 °F

Setting up

Prepare the chicken stock and keep it warm.

Mix together the brown sugar, onion powder, paprika, chili, cumin and Espelette pepper.

Chop the onions, slice the carrots and mince the celery stalk.

Peel the carrots and grate them Cut the cabbage in half to make it easier to grate. Finely chop the chives.
Pulled pork

Brush the pork shoulder with the aromatic mix on all surfaces. In a pot with hot oil, sear the pork shoulder, remove and set aside on the counter.

In the same pot, sauté the onions, garlic, thyme, carrots and celery.

Deglaze with the cider vinegar and then the chicken stock, bring to the boil, cover the pot and place it in the middle of your oven for about two hours.

Make sure your meat flakes well.
Coleslaw

In a bowl, combine sour cream, vinegar, mustard and sugar, stirring to dissolve sugar grains.

Place the carrots, cabbage and chives in a bowl. Mix with the sauce and check the seasoning.
Mojo verde sauce

Place the coarsely chopped coriander, Jalapeno and peeled garlic cloves in a blender with the lime juice, olive oil and yogurt. Blend until creamy, season with salt to taste and set aside.
Assembly

In your taco, layer the Coleslaw salad, pulled pork and finish with the Mojo verde sauce and a few coriander leaves.