Pulled pork fajitas with lime and tomato salsa
The pulled pork trend shows no sign of letting up. Everywhere has it on the menu these days, even Subway sandwiches. I can see why it is so popular – I am definitely a huge fan. Up until now, I hadn’t made my own, because pork shoulder isn’t an easy cut of meat to find in Spain. Instead, I’d made pulled chicken thighs, which I can highly recommend – they’re just as delicious with fall-apart meat, but cheaper to buy and quicker to cook.
Now that I’m back in England (before moving to Malaysia next month), I took advantage of the chance to try my own pulled pork recipe. I used a slow cooker to cook gently for a long time and it was definitely the worth. All through the cooking process the house smelt amazing!
The other benefit of this recipe is that it is really easy. You season the pork, stick it in the slow cooker and then leave it. The salsa only takes minutes to throw together as well, so your prep time is only about 20 minutes in total.
Ingredients (serves 3-4)
– 700 g pork shoulder
– 2 tablespoons each of brown sugar, ground cumin, ground coriander and dried oregano
– 2 teaspoons each of dried thyme and smoked paprika
– 500 g passata
– 2 teaspoons chipotle paste
– 3 bay leaves
– 1 red onion
– 3 cloves garlic
For the salsa
– 4 tomatoes
– half a red onion
– half a green pepper
– handful coriander leaves
– 1 lime
1. Make the spice rub. Mix together the sugar, dried herbs and spices in together the sugar, dried herbs and spices in a bowl. Rub all over the pork shoulder joint. Place the meat into the slow cooker.
2. Heat some oil in a large frying pan. Roughly chop the red onion and cook for 2 minutes until beginning to soften. Add the roughly chopped garlic and bay leaves, and cook for a further 5 minutes until fragrant. Add to the slow cooker with the meat.
3. Mix together the passata and chipotle paste with lots of seasoning. At this point, you may also want to add in some extras, like Worchestershire sauce, treacle or honey, tomato ketchup, chilli powder – experiment and see what works for you! Pour over the meat and onions, put the lid on the slow cooker and cook on low for 6-8 hours.
4. Remove the meat from the sauce. Pour the sauce
into a saucepan and heat gently so that it thickens. Taste and season it at this point. While the sauce thickens, use two forks to pull the meat apart. Discard large pieces of fat and any butcher’s string, along with the bay leaves. Return the meat to the thickened sauce and mix well to coat.
5. To make the salsa, chop the tomatoes, onion, green pepper and coriander and mix well. Squeeze the juice of the lime over and season with salt and pepper.
6. Warm the tortillas according to the instructions on the packet and roughly chop the lettuce.
7. Serve and allow people to build their own fajita wraps. I’d provide plenty of napkins or kitchen roll – this kind of food gets messy!
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