Tag: pork shoulder gordon ramsey

Street Tacos with Chipotle Shredded Pork

Street Tacos with Chipotle Shredded Pork

by Pam on March 12, 2014

Mexican food is always a big hit with my family so I decided to roast a pork shoulder for mini street tacos. I found this Cooking Light[1] recipe that looked good so I decided to give it a try. I adapted it a bit to suit our tastes. The pork smelled fantastic while it roasted all afternoon. The pork was tender and juicy and shredded easily. The sauce was VERY spicy so I only spooned enough on the shredded pork to give it juice and flavor without being too spicy for my kids. If you love spicy food then use all of the juice. I found some mini corn tortillas at the store that I couldn’t resist but you can use regular tortillas if you can’t find them. I made an Onion and Cilantro Relish[2], fresh Spicy Fire Roasted Salsa[3], and fresh Guacamole[4] to go with the mini street tacos. They were a huge hit with all of us and I am looking forward to the leftovers for dinner tomorrow.

Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.

Heat the vegetable oil in a Dutch oven over medium high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes each side. Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.

Prepare the Onion and Cilantro Relish[5] (click link for the recipe), Spicy Fire Roasted Salsa[6] (click link for the recipe), and Guacamole[7] (click link for the recipe). Grate some cotija cheese.

      

Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute. Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.

 



Print[8]

Save[9]



Street Tacos with Chipotle Shredded Pork




Yield: 10-12

Total Time: 3-4 hours



Ingredients:

1/2 cup sweet yellow onion, diced
1 1/2 tablespoons honey
1 tsp ground cumin
1/8 tsp ground cinnamon
9 large garlic cloves, peeled
3 chipotle chiles, canned in adobo sauce
Juice of 1 large lime (or 2 small limes)
1 tbsp vegetable oil
1 (3 pound) boneless pork shoulder, trimmed
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1 1/2 cups chicken broth

Directions:

Preheat the oven to 325 degrees. Combine the onion, honey, cumin, cinnamon, garlic, chipotle chiles, and lime juice together in a blender. Blend until smooth. Set aside.

Heat the vegetable oil in a Dutch oven over medium high heat. Season both sides of the pork shoulder with sea salt, freshly cracked pepper, and garlic powder, to taste. Place into the HOT Dutch oven and sear all sides of the meat for 2 minutes each side. Pour the chipotle sauce over the pork shoulder then pour the chicken broth around the pork. Place the lid on the Dutch oven then place into the oven. Bake for 3-4 hours. Remove from the oven and carefully remove the extra fat from the meat. Shred the pork with two forks and place into a serving bowl. Spoon some or all of the sauce over the meat – depending on how spicy you want it.

Prepare the onion and cilantro relish (click link up above for the recipe), spicy fire roasted salsa (click link up above for the recipe), and guacamole (click link up above for the recipe). Grate some cotija cheese.

Heat mini corn tortillas over an open flame, flipping every 15 seconds or so, until pliable OR heat in a dry skillet, flipping often, for a minute. Place the tortillas on a plate then top with pork, onion relish, salsa, guacamole, and cotija cheese. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Onion and Cilantro Relish (www.gordon-ramsay-recipe.com)
  3. ^ Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
  4. ^ Guacamole (www.gordon-ramsay-recipe.com)
  5. ^ Onion and Cilantro Relish (www.gordon-ramsay-recipe.com)
  6. ^ Spicy Fire Roasted Salsa (www.gordon-ramsay-recipe.com)
  7. ^ Guacamole (www.gordon-ramsay-recipe.com)
  8. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  9. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Pulled pork

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

Get your friends round and impress them with these amazing slow-cooked shoulder of pork burgers. Marinate your pork overnight and slow cook for about 6-8 hours

  • Freezable
  • Make in advance

That’s goodtoknow

To save space when marinating the pork in sauce, put it in a freezer bag and seal: This also makes it easy to massage the sauce around the meat so it’s evenly coated.

Ingredients

  • 1.5-2kg (3-4lb) boneless pork shoulder

For the sauce:

  • 2 cloves garlic, peeled and crushed
  • 8 tbsp tomato ketchup
  • 4 tbsp cider vinegar
  • 2 tbsp paprika
  • 2 tbsp dark muscovado sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • Salt and freshly ground black pepper
  • Baps, coleslaw and chips, to serve

Method

  1. To make the sauce: Place all the ingredients in a bowl and mix well.
  2. Spread the sauce thickly over the pork and put it in a bowl, cover with cling film and leave it to marinate in the fridge for at least 2-3 hours, or overnight.
  3. Put the pork and sauce into a slow cooker and place on the low heat setting for 8-10 hours, without opening the lid, or until the pork is very tender. Or, cook in a covered dish in the oven at 140°C/275°F/Gas Mark 1 for about 6-8 hours, or until the meat is tender, basting it occasionally with the sauce.
  4. Remove the pork from the slow cooker or oven and leave it to rest for about 10 mins.
  5. Pour the liquid into a small pan and skim off any fat. Boil to reduce and thicken slightly.
  6. Place the pork on a board and cut off the skin and any visible fat. Use 2 forks to shred the meat into small pieces and stir into the sauce. Serve hot in baps, along with coleslaw and chips

By Sue McMahon

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Nutritional information per portion

  • Calories 271(kcal)
  • Fat 8.0g
  • Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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