Easiest Pulled Pork In Pasilla Sauce Tacos.
Coming together around the table with family and friends has always been something very important to me, not only because of the food and perhaps those few mezcalitos, but the good chats, laughing together and just being present at the time, it’s always something that leaves me with a very happy feeling in my stomach! something that sounds so simple to do yet we do less every time.
If there is something that my parents install in me is to appreciate those moments and sharing a meal would always bring the perfect place to do so.
When we are back to normal life and we are able to have meals together again, I recommend to prepare the kind of food that doesn’t require you to be slaving away in the kitchen and missing out on that very important time with your loves ones, but more like the kind that can be done in one pot and left alone for a few hours to let the oven do it’s magic.
This is what I like about this recipe the freedom that this brings you, so you can spend all that precious time talking to friends and catching up with family while you share a few copitas and nibbles. When is ready I simply lay everything in the middle of the table so everyone can help themselves, and make their own tacos, this is not a fancy dinner party, is hearty and laid back meal just the way I like it!
Serves 4 .
Ingredients:
1 kg of boneless pork shoulder, ( ask your butcher to remove the rind ).
1 fennel bulb.
5 spring onions, ( chopped roughly ).
4 pasilla chillies, ( remove the stems ) .
1 tbsp ground guajillo, or 1 whole guajillo chilli.
2 garlic cloves, ( peeled ).
1/2 cup of apple cider vinegar.
1 bottle of beer , (I recommend to use a craft beer for this recipe, something like a stout or IPA works well).
1 tbsp agave syrup.
2 cups of fresh coriander, (roughly chopped with stems and all).
2 tsp of coriander seeds.
1 tbsp of sea salt.
1 tsp black peppercorns .
1/4 cup of olive oil.
Serve with :
About 20 Warm corn tortillas.
Try marigold tortillas or carrot and coriander seed tortillas.
1 white onion, (finely diced).
2 cups of fresh coriander, (roughly chopped).
Limes.
Equipment.
1 dutch oven or baking dish plus tin foil to cover tightly.
Method.
Preheat oven at 200 C.
Note: Now this recipe is all about cooking the meat for a longer time on a lower temperature and keeping your meat moist, you may add an extra layer of tin foil to cover your dutch oven to make sure you retain all that moisture in for a more succulent, tender meat.
A dutch oven or heaven base pot is perfect to cook this piece of meat as it retains the heat well but you may use a baking dish as well, covered with tin foil.
Follow the next steps, (see the pictures below for reference) :
Place the whole piece of pork shoulder in your pot , then cut your fennel into quarters and add it in, add the spring onions, pasilla chilies , ground guajillo, garlic , apple cider vinegar, agave syrup, beer, olive oil, fresh coriander and seeds, salt and black peppercorns.
Cover your pot with tin foil and then with the lid, position your pot in the middle of the oven and cook your meat for two and a half hours at 160 C.
Take your pot out of the oven carefully, and a with a spoon remove the cooked vegetables, pasilla chilies and a bit of the meat juices, place it directly into a blender and blend smooth to make the pasilla sauce.
Shred the meat with the help of two forks into smaller pieces, your meat should be tender already and this should be quite easy to do, pour the pasilla sauce back in the pot with the meat, mix in and cover with the tin foil and lid again, cook for another hour and a half.
Tip: You may add water (about 3/4 cup) if your meat seems a bit dry before putting back in the oven .
Get your garnish ready: onion ,coriander and limes into your table. Warm up the corn tortillas nearer to the time of serving and keep them warm wrapped in a tea towel.
Get your pork out of the oven, remove the lid and place your pulled pork and juices into a nice platter (you can shred your meat further if necessary ), serve in the middle of the table and get ready to make your tacos, simply garnish with the raw onion and coriander, a squeeze of lime and enjoy!
Don’t forget a very cold beer on the side and good company.
