Pulled Pork Tacos

Can you think of a better plan for a Friday night than the classic "sofa and a movie"? Only one: pairing it with a great dinner!! What can I say, I’ve got a serious foodie streak, hehehe. But you can’t deny that pairing a good movie with a good dinner is a perfect plan! And if there’s one dish that’s snuck into our favorites for these nights, it’s pulled pork tacos.

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

It’s generally prepared in the oven, with a cooking time of around 6 to 8 hours, but since we can’t always devote that much time to it, today I’m going to tell you how to make it with the WMF Perfect pressure cooker, with which we are going to achieve an equally good result in less than half the time.

We can make pulled pork with different cuts of meat, from pork neck or shoulder to ribs, whichever you can get more easily, that said, always make it a piece that has some fat, so that the result is juicier.

With the amount of meat I indicate in the recipe you're going to have pulled pork for many dishes, but meat prepared this way freezes very well, so if you freeze it in portions, when it’s time to use it, you’ll just need to thaw the meat and in no time you can prepare a delicious dinner.

And since we have super tasty, very flavorful meat, how about we tuck it into a Mexican tortilla, serve it with sautéed pepper, pickled onion, and a bit of cilantro, and make some impressive tacos? Of course, this is my version, but you can serve the tacos with whatever you like best…

Come on, dude, let's get the recipe!!

WMF Perfect Pressure Cooker, Revol porcelain tray, Emile Henry ceramic ramekins and cutello of carbon steel Pallarès

Ingredients (6 units)

For the pulled pork:

• 2 kg of pork neck in one piece
• 140 g of 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 pepper (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 bell pepper
• Pickled onion
• Coriander

Preparation

Pulled Pork

1. First of all and with a knife well-sharpened, we remove any excess surface fat the meat might have and season it with salt and pepper.
2. Next, we prepare the marinade for the meat. To do this, we put in a bol barbecue sauce, vinegar, oregano and concentrated tomato sauce and with a brush cooking we rub the piece of meat well.
3. We cover the bottom of the pressure cooker with olive oil and heat it over medium-high heat.
4. When the oil is very hot, add the meat to sear it on all sides (including the ends) until browned.
5. Once the meat is seared, add the water, orange juice, and ground cayenne to the pot, if using.
6. Close the pressure cooker and keep it over high heat until the second ring rises. At that point, lower the heat as needed so it doesn’t lose pressure—that is, so it doesn’t drop below the second ring—and keep it on the heat for 50 or 60 minutes. In my case, the power levels on the ceramic cooktop are numbered 1–9. I kept the cooker around 3 or 4 for the entire cooking time.
7. Once that time has passed, remove the pot from the heat and depressurize it. Check that the meat is very tender, almost falling apart when you touch it. If it isn’t, put the pot back on the heat for another 10 minutes.
8. Once the meat is very tender, take it out of the pot and put the pot back on the heat, this time uncovered and over high heat for 5 or 10 minutes so the sauce reduces.
9. As the sauce reduces, we shred the meat with a couple of forks or, if we prefer, with very clean hands.
10. Once the sauce has reduced and the meat is shredded, return the meat to the pot and stir to coat it well with the sauce
11. Our pulled pork is 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, bring water to a boil, and once it boils, pour it into the bowl so it fully covers the onion, and let it sit for 10 minutes.
3. After this time, we pour the contents of the bowl into a colander and let the onion drain well.
4. Once it has 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, drain the onion again and it will be ready to use.

Tacos

1. We start by preparing the peppers. Wash the pepper, remove the seeds, and cut it into strips about 1cm wide.
2. We salt the pepper strips and heat a frying pan, or a wok, with a little oil. When the pan is hot, add the peppers and sauté them for a few minutes, so that they’re cooked but firm, not too soft. Remove from the pan and set 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 start assembling the tacos. To do this, place pulled pork on each tortilla (if it isn’t hot, heat it before assembling the tacos), along with a few strips of bell pepper and some pickled onion. Finely chop a bit of cilantro and sprinkle it over each taco.
5. And enjoy!

WMF Perfect Pressure Cooker, Revol porcelain tray and cutello of carbon steel Pallarès

Notes

• Although traditional Mexican tacos are made with corn tortillas, I’ve given you the option to make them with either corn or wheat tortillas, since the latter are usually easier to find. Nonetheless, you can prepare them however you like best.
• You’ll notice that for making the tacos I’ve barely given ingredient quantities; it’s really up to taste—if you want more or less pepper, onion, or meat, you can fill them however you like.

` Revol porcelain tray and Le Creuset ceramic ramekins

Although the recipe seems long, the only tricky part is putting the meat in the pot and being patient while it cooks. Once it’s ready, assembling the tacos is as simple as making a sandwich… and incredibly tasty.

Just a heads-up: Once your friends try the tacos you make, you'll see more and more people signing up for your Friday dinners!