200g salt
8g ground cumin
8g ground coriander
8g garlic powder
40g demerara sugar
2.4g oregano ground
5g smoked paprika
5g ground cinnamon
Half a bay leaf, chopped
Large pinch of cayenne pepper
Mix the above altogether.
50g ancho chile
65g guajillo chile
1 litre boiling hot water
12g chipotle adobo
65g roasted garlic cloves
2g cumin
2 cloves
2g coriander
3g cinnamon
2g allspice
2g black peppercorns
1.5g dried oregano
50g sugar
10g salt
300ml cider vinegar
250g pineapple
40g salt cure from above
1kg diced pork shoulder
500g belly
125g of the marinade from above
18g habanero chili (taking stem and seeds out)
150g red Fresno chili taking stem and seeds out)
40g roasted garlic in the fryer
175ml cider vinegar
150ml distilled vinegar
75ml water
15g salt
15g sugar
100g diced plum tomatoes (leaving the skin on and seeds in)
100g diced tomatillos or green tomatoes
100g finely diced white onion
25g lime juice, plus a little zest
12g chili blend (sub recipe below)
14g canned smoked chipotle paste
8g salt
10g sugar
50g smoked canned chipotle chopped
50g Guajillo chili seeded (stemmed and soaked in hot water)
200ml hot water
Puree in the Vita Prep until smooth.
Clean and remove the seeds of the chilis, then toast through the oven at 160c, then also toast the other spices through the oven.
Soak the chilies in boiling hot water and leave covered and to soak for 30 minutes.
Place everything into the blender with some of the water and puree till smooth.
Marinate the shoulder and belly overnight with both the salt cure and then rub the outside of the shoulder with the marinade above.
The next day roast off the whole pieces of pork in a 225c convection oven for 20 minutes until golden in colour. Slowly cook in pork fat at 125c for 1 hour, then at 93c for 3 hours, and then you can shred finely.
Roast the chilis and garlic through the oven, then finish cooking in the vinegars with the sugar and salt for 15 minutes.
Leave to cool, then puree.
Char the tomato, tomatillo, garlic and onion together in a hot oven, then chop and place into a bowl. Finely chop the coriander and add to the other ingredients.
Soft flour tortillas
100g pulled pork
Spoonful of salsa fresca
Little lime zest
Tsp of salsa picante
Large pinch of coriander leaves
Sliced spring onion
Layer up on the taco with the salsa fresca, the pulled pork, salsa picante and coriander leaves, then finish with the sliced spring onions.
200g salt
8g ground cumin
8g ground coriander
8g garlic powder
40g demerara sugar
2.4g oregano ground
5g smoked paprika
5g ground cinnamon
Half a bay leaf, chopped
Large pinch of cayenne pepper
Mix the above altogether.
50g ancho chile
65g guajillo chile
1 litre boiling hot water
12g chipotle adobo
65g roasted garlic cloves
2g cumin
2 cloves
2g coriander
3g cinnamon
2g allspice
2g black peppercorns
1.5g dried oregano
50g sugar
10g salt
300ml cider vinegar
250g pineapple
40g salt cure from above
1kg diced pork shoulder
500g belly
125g of the marinade from above
18g habanero chili (taking stem and seeds out)
150g red Fresno chili taking stem and seeds out)
40g roasted garlic in the fryer
175ml cider vinegar
150ml distilled vinegar
75ml water
15g salt
15g sugar
100g diced plum tomatoes (leaving the skin on and seeds in)
100g diced tomatillos or green tomatoes
100g finely diced white onion
25g lime juice, plus a little zest
12g chili blend (sub recipe below)
14g canned smoked chipotle paste
8g salt
10g sugar
50g smoked canned chipotle chopped
50g Guajillo chili seeded (stemmed and soaked in hot water)
200ml hot water
Puree in the Vita Prep until smooth.
Clean and remove the seeds of the chilis, then toast through the oven at 160c, then also toast the other spices through the oven.
Soak the chilies in boiling hot water and leave covered and to soak for 30 minutes.
Place everything into the blender with some of the water and puree till smooth.
Marinate the shoulder and belly overnight with both the salt cure and then rub the outside of the shoulder with the marinade above.
The next day roast off the whole pieces of pork in a 225c convection oven for 20 minutes until golden in colour. Slowly cook in pork fat at 125c for 1 hour, then at 93c for 3 hours, and then you can shred finely.
Roast the chilis and garlic through the oven, then finish cooking in the vinegars with the sugar and salt for 15 minutes.
Leave to cool, then puree.
Char the tomato, tomatillo, garlic and onion together in a hot oven, then chop and place into a bowl. Finely chop the coriander and add to the other ingredients.
Soft flour tortillas
100g pulled pork
Spoonful of salsa fresca
Little lime zest
Tsp of salsa picante
Large pinch of coriander leaves
Sliced spring onion
Layer up on the taco with the salsa fresca, the pulled pork, salsa picante and coriander leaves, then finish with the sliced spring onions.
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