Pulled Pork Tacos

Can you think of a better plan for a Friday night than the classic “couch and movie?” I only have one: accompany it with a great dinner! What can I do, I have a very developed gluttonous streak, hehe. But you can't deny that accompanying a good movie with a good dinner is a perfect plan! And if there is a dish that has snuck into our favorites for these nights, it is pulled pork tacos.

I don't know if you've ever tried pulled pork, but if not, you need to try it as soon as possible. It's nothing more than pork, marinated in barbecue sauce and spices and cooked at a low temperature for a long time, which makes the meat so soft that it can easily be torn into strands.

It is usually prepared in the oven, with a cooking time of around 6 or 8 hours, but as we cannot always dedicate so much time to it, today I am going to tell you how to prepare it with the WMF Perfect pressure cooker , with which we will achieve an equally good result in less than half the time.

We can prepare pulled pork with different types of meat, from pork head or shoulder, to ribs, whichever you can get the most easily, but as long as it is a piece that has some fat , so that the result is juicier.

With the amount of meat that I indicate in the recipe , you will have pulled pork for many dishes , but the meat prepared in this way freezes phenomenally, so if you freeze it in portions, when the time comes to use it, you will only have to defrost the meat and in no time you can prepare a delicious dinner.

And since we have such a delicious and tasty meat, what do you think if we put it inside a Mexican tortilla, serve it with sautéed peppers, pickled onions and a little cilantro and we make some amazing tacos? Of course this is my version, but you can accompany the tacos with whatever you like the most…

Come on dude, let's go for the recipe!!

WMF Perfect pressure cooker , Revol porcelain tray , Emile Henry ceramic ramekins and Pallarès carbon steel knife

Ingredients (6 units)

For the pulled pork:

• 2 kg of pig's head in one piece
• 140 g barbecue sauce
• 120 g of concentrated tomato sauce
• 40 ml of vinegar
• 250 ml of water
• 250 ml of orange juice
• 1 teaspoon of oregano
• ½ teaspoon ground cayenne (optional)
• Olive oil
• Salt and pepper

For the pickled onion:

• 1 red onion
• Juice of 1 lemon
• 1 tablespoon of sugar

For the tacos:

• 6 corn or wheat tortillas
• Pulled pork
• 1 red pepper
• Pickled onion
• Cilantro

Elaboration

Pulled Pork

1. First, using a sharp knife , remove any excess surface fat that the meat may have and season it with salt and pepper.
2. Next, we prepare the marinade for the meat. To do this, put the barbecue sauce, vinegar, oregano and concentrated tomato sauce in a bowl and use a kitchen brush to coat the piece of meat.
3. We cover the bottom of the pressure cooker with olive oil and put it to heat over medium-high heat.
4. When the oil is hot, add the meat and seal it on all sides (including the ends) until it is golden.
5. Once we have marked the meat, we add the water, orange juice and ground cayenne pepper, if using, to the pot.
6. We close the pot and keep it on high heat until the second ring rises. At that point we lower the heat, as much as necessary so that it does not lose pressure, that is, so that it does not go below the second ring, and we keep it on the heat for 50 or 60 minutes. In my case, the power of the burners on the hob is numbered from 1-9. I have kept the pot at around 3 or 4 throughout the cooking process.
7. After this time, remove the pot from the heat and depressurize it. Check that the meat is very tender, almost falling apart when you touch it. If not, put the pot back on the heat for another 10 minutes.
8. Once the meat is tender, remove it from the pot and put the pot back on the heat, this time uncovered and on high heat for 5 or 10 minutes to reduce the sauce.
9. While the sauce is reducing, we shred the meat with a couple of forks or, if we prefer, with clean hands.
10. Once the sauce has reduced and the meat is shredded, return the meat to the pot and stir so that it is well covered in the sauce.
11. Our pulled pork is now ready, now let's prepare the tacos.

Pickled onion

1. We start by cutting the onion into very thin rings and put it in a bowl.
2. Next, we put water to boil and once it boils, we pour it into the bowl so that it covers the onion well and let it rest for 10 minutes.
3. After this time, pour the contents of the bowl into a colander and let the onion drain well.
4. Once it has been drained, we put it back in the bowl, add the sugar and lemon juice and let it rest for about 20 minutes.
5. After this time, we drain the onion again and it is ready to use.

Tacos

1. We start by preparing the peppers. We wash the peppers, remove the seeds and cut them into strips approximately 1 cm wide.
2. We add salt to the pepper strips and heat a frying pan or wok with a little oil. When the pan is hot, we add the peppers and sauté them for a few minutes, so that they are cooked but firm, not too soft. We remove them from the pan and set them aside.
3. We clean the pan and put it back on the heat, and without adding any oil, we heat the tortillas on both sides.
4. Once the tortillas are hot, we assemble the tacos. To do this, we put pulled pork in each tortilla (if it is not hot, we heat it before assembling the tacos), some strips of pepper and pickled onion. We chop a little cilantro and sprinkle it on each taco.
5. And enjoy!

WMF Perfect pressure cooker , Revol porcelain tray and Pallarès carbon steel knife

Grades

• Although the original Mexican tacos are prepared with corn tortillas, I have given you the option of making them with either corn or wheat tortillas, since the latter are usually easier to find. However, you can prepare them however you like.
• You will see that I have barely given any quantities in the ingredients for the preparation of the tacos, but here it depends a bit on taste. If you want more or less pepper, onion or quantity of meat, you can fill them to your liking.

Revol porcelain tray and Le Creuset ceramic ramekins

Although the recipe seems long, the only complication is putting the meat in the pot and being patient while it cooks. Once ready, preparing the tacos is as simple as preparing a sandwich…and incredibly tasty.

Just a warning: Once your friends try the tacos you make, you'll see more and more people coming to your Friday night dinners!