Pulled pork is a monthly staple in our family. One big hunk of pork slow-cooked will last me for about 4-5 different meals.
My son is a mad carnivore and loves it; my more dainty daughter is not a fan of the traditional pulled pork rice ‘n’ beans dish, but will deign to eat soft tacos.
What I love about pulled pork is its versatility – you can just make up recipes based on whatever you can scratch together from your pantry or whatever leftovers you stumble across in the fridge.
Here’s two versions I tried out this week.
For me, the key element in these tacos is the savory lime mayonnaise (recipe below)
Cook your pulled pork slowly (These days I use ginger ale in which to cook the joint; I used to cook it in beer, but as my daughter is gluten-intolerant, so ginger ale is the next best thing). Shred the meat so you have a plateful with which to play.
Preheat oven to 250.
Lay out your tacos or tortillas on a baking tray and start to have fun!
Drop on some shredded spicy cheese. Build up a nice pile of pulled pork and put into warmed oven until the tacos and tortillas are heated up. Remove and plate up and quickly dress with any of the following:
2 tbsps of mayonnaise
1 heaper tbsp of sour cream
1/2 lime squeezed into this creamy mixture
Pepper and salt to taste.
Use this lime mayo to drizzle directly over the pulled pork. You can also use the mayo as a dressing in which to toss crunchy coleslaw and chopped apple…
Sun dried tomatoes and 1 tsp reserved oil – chop roughly
Fresh tomatoes – chop finely
2 small shallots very finely diced
1 tsp of rice vinegar
Sprinkling of sugar
Pepper and salt to taste
Prep all ingredients and add in a single bowl and stir. Let marinade in fridge for at least an hour so tomatoes soften.
The main thing is to have fun.
Hasta La Vista.