Pulled BBQ Pork Tacos with Wilted Cabbage Salad (Pulled BBQ Pork Tacos with Wilted Cabbage Salads)

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Pulled BBQ Pork Tacos with Wilted Cabbage Salad (Pulled BBQ Pork Tacos with Wilted Cabbage Salads)

Pulled BBQ Pork Tacos with Wilted Cabbage Salads is a modern Fusion recipe (based on a South American original) for a classic dish of pork stewed in a barbecue sauce until tender that's pulled and served in tacos with a salt-wilted white cabbage salad. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Pulled BBQ Pork Tacos with Wilted Cabbage Salad.

prep time

20 minutes

cook time

240 minutes

Total Time:

260 minutes

Serves:

Rating:

Tags : Sauce Recipes Spice Recipes Pork Recipes Vegetable Recipes British Recipes

Pulled BBQ Pork Tacos with Wilted Cabbage Salad: A Fusion recipe (based on a South American original) for a classic dish of pork stewed in a barbecue sauce until tender that's pulled and served in tacos with a salt-wilted white cabbage salad.

Ingredients:

1.8kg shoulder of pork
a little oil, for frying
salt and freshly-ground black pepper, to season

For the Sauce:
1 onion, quartered
4 garlic cloves, crushed
400g tin of whole tomatoes
125ml BBQ sauce or BBQ marinade
125ml tomato sauce
125ml cider vinegar
2 tbsp Worcestershire sauce
1 tbsp ground coriander seeds
1 tbsp smoked paprika
4 tbsp brown sugar
125ml bourbon or brandy
3 bayleaves

For the Salad:
1/2 white cabbage, finely shredded
1 red onion, sliced very thinly
4 tbsp flat-leaf parsley, coarsely chopped

sour cream, to serve

Method:

Heat a generous slug of oil in a heavy-based saucepan. Season the meat liberally with salt and black pepper, then add to the oil and fry until nicely browned all over.

Combine all the sauce ingredients in a blender and process until smooth. Pour over the meat, bring to a simmer, cover and cook gently for about 3 1/2 hours or until the meat is fork tender (top up the water level as needed). Once the pork is cooked, increase the heat slightly and continue cooking until the sauce reaches a thick, glossy, consistency.

Remove the meat from the sauce and set aside to cool slightly. Turn the sauce into a bowl and set aside.

Pull the meat apart with two forks. Add the meat to the sauce and stir to combine.

Toss the cabbage and the onion with a little salt in a bowl. Cover and set aside to wilt slightly. Now mix in the parsley.

Serve the meat in hot tacos, topped with the cabbage salad and generous dollops of sour cream.