Cerdo desmenuzado y tacos: ¡el plato perfecto para el fin de semana!
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Category
Lunch
Servings
6
Prep time
20 minutes
Cook time
1 hour
Pulled pork and tacos - the perfect weekend dish!
Ingredients
- 2kg pork shoulder, cut into large chunks
- 1 tbsp salt
- 2 tbsp peanut oil
- 1 tsp pepper
- 1 tbsp dried oregano (or Mexican oregano)
- 1 tbsp ground cumin
- 1 large white onion, diced
- 8 cloves garlic, crushed
- juice of 1 orange
- 300ml cola
- 2 bay leaves
- 1 ancho chilli
- small bunch thyme
- pico de gallo, limes and white corn tortillas
Directions
Toast the ancho chilli over medium heat until fragrant.
- Season the pork chunks with salt.
- Heat the peanut oil in a large pot or pressure cooker over high heat.
- Brown the pork in batches, making sure not to overcrowd the pot.
- Remove the pork from the pot and set aside.
- Add the diced onion and crushed garlic to the pot and cook until softened and golden colour.
- Add the pepper, oregano, cumin, chilli, bay, thyme and mix.
- Add the pork back to the pot along with the orange juice and cola.
- Bring to a simmer. Then 1 hour in a pressure cooker on high or 3 hours simmering in a pot until the pork is tender and falls apart.
- Once cooked, you can mix it with a wooden spoon to pull it apart.
- Serve with pico de gallo, lime wedges, and warm white corn tortillas.
