It’s raining tacos in Australia and it has been for sometime. Actually it’s more like a fiery storm whipped up in the Pacific Ocean, somewhere between Mexico and Melbourne, and bought with it thunder, lightning and bucket loads of chipotle chilli, queso fresco, limey mayo and pulled pork ladened tacos. And I’m not complaining about it! It’s a god sent.
All kinds of tacos stands, trucks and restaurants are popping up like popcorn! Oooh don’t even get me started about Mexican corn *drool*! My personal faves in Melbourne are Mamasita for class, Touche Hombre for cool and Fonda Mexican for fun! Having grown up thinking Mexican food came from a packet or a jar or from Taco Bill (no Taco Bill is not Mexican, its like saying McDonalds is a restaurant, but I don’t have to tell you that!) it’s kind of awesome that we now have so many insanely good options available to us. Even though I feel like I was robbed of quality Mexican for the first 24 years of my life, lets just say I am now making up for lost time.
Mexican food is all about fresh, lively flavours that create a party on your palate! So here is a recipe to help you get the party started…Yep I know I am full of cheese, monterey jack cheese specifically! This recipe is a great one to bang in the slow cooker and forget about. There is also some gorgeous citrus and cabbage around at the moment, so its a recipe perfect for this time of year. Before cooking this recipe I was unsure about the combination of pork and orange, but let me assure you it works a treat! Also you don’t have to worry about finding the ingredients as obscure shops or online for this recipe, you will be able to find everything at your local supermarket. Bonus! Enjoy
It’s raining men! ….I mean tacos!
Orange Braised Pulled Pork Tacos with Fennel and Cabbage Slaw
Serves: 10
Prep Time: 20 minutes
Cook Time: 4 – 6 hours (or longer, slow cook this baby!)
Ingredients:
2 tablespoon olive oil
1.5kg pork shoulder / FQTR Roast
1 onion, finely diced
4 garlic cloves, finely diced
1 tablespoon fennel seeds
1 teaspoon cumin seeds
3 oranges, peeled zest and juice
2 cups salt reduced chicken stock
6 cups water
½ teaspoon black peppercorns
½ small purple cabbage, thinly sliced
½ small savoy cabbage, thinly sliced
1 small bulb of fennel, thinly sliced, keep fennel frongs
1 lemon, quartered (See note)
1/3 cup Kewpie mayonnaise (or you can make your own)
1 bunch / 2 cups coriander
10 mini tortillas, warmed
2 green chillies, finely diced (optional)
Method:
- Place a large saucepan / stockpot over medium heat, add one tablespoon of oil, one hot, add pork and sear each side until a golden colour is achieved. Remove and set aside.
- Add one tablespoon of oil once hot add onion, cook for a few minutes then add garlic, fennel and cumin seeds and cook for a further two minutes. Add pork back to the pan then add orange juice and zest, stock, water, black peppercorns and bring to the boil. Reduce heat to a simmer, put on lid, and continue cooking on low heat for 4 – 6 hours. Alternatively cook in slow cooker and allow to cook for 6 – 8 hours. Once cooked the meat will shred / pull apart very easily but keep in stock on low heat until ready to serve.
- To make slaw, combine cabbage, fennel, mayonnaise and half the amount of coriander in a bowl and mix well. Season with a little salt.
- To serve, heat tortillas according to packet instructions. Remove pork from stock retaining some of the orange zest and stock to drizzle over the pork. Place some slaw on the tortilla topped with pork, extra coriander and chilli if desired. Drizzle with a little of the pork stock for extra juiciness and flavour!
Tip:
- To ensure fennel does not discolour after you have sliced it, place fennel in a bowl of iced water with quarters of lemon juice squeezed into the water, this will also help it keep crisp
