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Tim Tracey of Wellington’s Pickle & Pie Deli shares his go-to flavour-packed pulled pork. Today, he’s making easy pulled pork tacos.
2 Brown onions, roughly chopped
2 Garlic cloves, crushed
1 Carrot, peeled and chopped
1 Apple, peeled and chopped
400g Chopped tomatoes
1 tbsp Spices, we used ground cumin and dried oregano. Dried coriander, mixed herbs can also be used
2 tbsp Tomato sauce
1 tbsp Wholegrain mustard
1 tbsp Brown sugar
1 tsp Pepper
1 tsp Salt
1 cup Liquid, we used apple juice, but water, stock, wine, beer, whisky, or a combination can be used
2 Brown onions, roughly chopped
2 Garlic cloves, crushed
1 Carrot, peeled and chopped
1 Apple, peeled and chopped
400g Chopped tomatoes
1 tbsp Spices, we used ground cumin and dried oregano. Dried coriander, mixed herbs can also be used
2 tbsp Tomato sauce
1 tbsp Wholegrain mustard
1 tbsp Brown sugar
1 tsp Pepper
1 tsp Salt
1 cup Liquid, we used apple juice, but water, stock, wine, beer, whisky, or a combination can be used
Preheat oven to 150ºC Bake (130ºC Fan Bake).
In a large oven-safe pot, add 2 chopped onions , 1 peeled and chopped apple , 1 peeled and chopped carrot , 2 crushed garlic cloves , 1 tin crushed tomatoes , 2 tbsp tomato sauce , 1 tbsp each of ground cumin, brown sugar, and wholegrain mustard , and 1 tsp each of salt and pepper.
Add 1 cup apple juice (water, stock, wine, or beer can also be used) and mix well to combine.
Nestle in the 1.2kg NZ pork shoulder roast , ensuring it is mostly submerged in the liquid.
Cover with a lid and cook for 3½ – 4 hours , or until the meat is very tender and easily falls apart.
Remove the pork from the pot, discard the bones, then transfer the meat to a bowl and shred.
Place the pot over medium heat on the stovetop. Mash the vegetables and allow the sauce to thicken and reduce for a couple of minutes.
Return the shredded NZ pork to the pot and stir to combine.
Season to taste, then serve.
Tim Tracey of Wellington’s Pickle & Pie Deli shares his go-to flavour-packed pulled pork. Today, he’s making easy pulled pork tacos.
1.2kg Pork Shoulder Roast
2 Brown onions, roughly chopped
2 Garlic cloves, crushed
1 Carrot, peeled and chopped
1 Apple, peeled and chopped
400g Chopped tomatoes
1 tbsp Spices, we used ground cumin and dried oregano. Dried coriander, mixed herbs can also be used
2 tbsp Tomato sauce
1 tbsp Wholegrain mustard
1 tbsp Brown sugar
1 tsp Pepper
1 tsp Salt
1 cup Liquid, we used apple juice, but water, stock, wine, beer, whisky, or a combination can be used
Preheat oven to 150ºC Bake (130ºC Fan Bake).
In a large oven-safe pot, add 2 chopped onions , 1 peeled and chopped apple , 1 peeled and chopped carrot , 2 crushed garlic cloves , 1 tin crushed tomatoes , 2 tbsp tomato sauce , 1 tbsp each of ground cumin, brown sugar, and wholegrain mustard , and 1 tsp each of salt and pepper.
Add 1 cup apple juice (water, stock, wine, or beer can also be used) and mix well to combine.
Nestle in the 1.2kg NZ pork shoulder roast , ensuring it is mostly submerged in the liquid.
Cover with a lid and cook for 3½ – 4 hours , or until the meat is very tender and easily falls apart.
Remove the pork from the pot, discard the bones, then transfer the meat to a bowl and shred.
Place the pot over medium heat on the stovetop. Mash the vegetables and allow the sauce to thicken and reduce for a couple of minutes.
Return the shredded NZ pork to the pot and stir to combine.
Season to taste, then serve.
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