In the mood to spice things up? This Chipotle Pulled Pork and Spicy Pickled Onions combo will do it! Pork is slow-cooked in this easy-to-make but delicious sauce until it pulls apart. This is as delicious on day one or reheated the day after. Here's how to make it.
Chipotle Pulled Pork Tacos
-1kg pork shoulder
-salt and pepper, to taste
-1 medium white onion, roughly chopped
-1 small tomato, roughly chopped
-3 garlic cloves
-3 to 4 Chipotles in Adobo
-½ cup chicken stock
-¼ cup tomato puree
-1 tsp oregano
-½ tsp ground cumin
-½ tsp ground coriander
-1 tbsp white vinegar
-1 tbsp brown sugar
-1 tbsp vegetable oil
1 Add the onion, tomato, garlic, chipotles, stock, tomato puree, oregano, cumin, coriander, vinegar and sugar to a blender and blend until smooth. Reserve.
2 Remove some fat from the pork if necessary. Cut the pork into even-sized chunks and pat them dry with paper towels. Season with salt and pepper on all sides to taste.
3 Set a large pan to medium-high heat and once hot add the oil. Sear the pork pieces on all sides. Once the pork pieces are golden-brown, pour the chipotle-based sauce over and stir until evenly combined with the pork. Bring to a boil, lower the heat to a minimum, cover with a lid and cook from one to one and a half hours or until the pork pulls apart easily.
4 Remove the pork to a separate bowl. Bring the sauce to a rolling boil to reduce it while you pull the pork apart.
5 Once the sauce has reduced a bit, about 15 minutes at least, return the pulled pork and continue cooking, without the lid, until the sauce thickens and the pork absorbs it. Serve hot.
Spicy Pickled Onions
-2 garlic cloves
-3 arbol chiles, stem removed
-½ tbsp vegetable oil
-3 limes, juiced
-1 medium red onion, thinly sliced
-fresh coriander, to taste
-salt to taste
1 Add the oil to a frying pan and fry the arbol chiles with the garlic over medium-low heat. We want the chiles to be fragrant, plump up and turn deep red. The garlic needs to get golden and soft. Stir often and do not allow them to burn.
2 Transfer the chiles, garlic, and whatever oil is left on the pan plus the juice of the limes and a good pinch of salt to a blender. Blend until smooth.
3 Pour the spicy lime mix over the thinly sliced onions and toss until everything is evenly coated. Allow the onions to marinate for a few minutes before serving. These will keep well inside the fridge well covered.
Note
- These onions are very spicy! Add less arbol chiles, or more, to taste!
Serve these tacos with hot corn tortillas plenty of avocado, chipotle pulled pork and top with spicy pickled onions.
