Category Archives: Taco

Mojo Pork and The Death Of Pulled Pork

Centra now does pulled pork sandwiches. It’s my own fault. Well, it’s our own fault. We did this to ourselves. We demanded it from every sandwich shop and diner. From every deli and every burger shack. Pulled pork, in some form or other, has probably graced the menus of most of the restaurants in Dublin. It was only a matter of time before the newsagents got wind of it. I can’t complain too much, I have done pulled pork recipes myself. I love the stuff, but I think it’s time we said goodbye.

In the spirit of a fond farewell here is yet one more pulled pork recipe. Because why the hell not. This one is called Mojo pork and is something I tried out for the first time earlier this Summer after seeing it in the movie Chef by Jon Favreau. It is a seriously fruity, vibrant alternative to the usual spicy version we are used to. It also works so well with any other fruits you have knocking around the house.

1 Pork Shoulder
2 Oranges
2 Limes
1 Bunch of Mint
1 Bunch of Coriander
8 Cloves of Garlic
2 Tsp Cumin
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-Ok first thing you have to do is make up your marinade. Juice and zest the oranges and limes into a bowl.
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-Crush and chop up the garlic and add it in.
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-Finely slice up the coriander.
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-Do the same with the mint.
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-Add both of the herbs into the marinade.
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-Place the shoulder into a medium sized roasting pan so it fits snugly and then pour over the marinade.
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-Get your hands in there and massage the marinade into the meat well. You want it to be entirely coated in the zesty, herby freshness.
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-Place this into a preheated oven at 200 degrees.
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-After about an hour or so the meat will start to colour nicely.
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-At this point you want to cover it with a layer of tin foil and lowering the heat down to 150 degrees.
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-After another three to four hours the pork will be perfect pulling texture. Take it out and let it rest for about thirty minutes at room temperature.
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-When you are ready to eat just gently pull it apart on a chopping board with a couple of forks.
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The finished product can then be used in sandwiches or burgers or tacos. We had it in some little flatbreads and a dollop of barbeque sauce on top. I’m going to be sad to see it go but it just gets me more excited as to what the next big exciting thing is.

Mexican Pork Tacos

I recently moved from the city centre into slightly more compact digs on the Southside. This led me to the inevitable trip to Ikea on Wednesday last. Originally planning a morning trip it was close to six thirty by the time I got home (typical day off right?). So I needed to get myself fed and back into action fast. The answer? Tacos. Tacos is always the answer.

These tacos are the best. I had four and I would have had more if my Sister was not equally as endeared to them as I was. Seriously give these a go. Really speedy to put together and even fast to chow down and get to building that Austmarka Brimnes set.

The portions here are perfect for two people so just double it up as necessary for yourself. I got the shells from Tesco around the Old El Paso stuff and they are pretty handy to have around the kitchen for just such a taco related emergency.

The Ingredients

500g Pork Belly Slices (skin removed)
1tsp Cumin Seeds
1tsp Smoked Paprika
1 Lime (zested)
8 Small soft flour tacos
Any assorted extras you fancy

-Dice up the pork belly into 1cm cubes and mix with the cumin, paprika and the lime zest.
Diced Pork
-Fry these on a medium/low heat for about ten to fifteen minutes with just a touch of oil. the fat from the belly will render out once it starts cooking.
Pork in the pan
-Now is the time to set up all of the bits and pieces you are going to use to pimp up your tacos. I went with lime wedges, avocado, coriander and sliced spring onion but you could use rice, beans, sliced peppers, iceberg lettuce or anything you have in your fridge really
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-Once they have coloured a little bit crank up the heat and squeeze in the juice from the lime you zested earlier.
Pork after adding the lime juice
-Keep these moving around in the pan as it sizzles away but be very careful as the juice can burn easily. Remove from the heat and set aside.
-Gently heat the tortillas under a medium grill for about 2 minutes while you plate everything else up.
-Serve everything on a great big platter and get everyone to tuck in.

The finished product

This is a hands on job and everyone is going to get a little messy. They will love it though, I promise.