Slow cooked pulled pork tortillas with smoked paprika mayo, guacamole + slaw

Styling; Carlie Monasso Photography: Samara Clifford

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Food that is made for feasting with family and friends is my favourite kind of food.  And meals that can be cooked ahead are a big win in my books.  For this reason, slow cooking is a no brainer.  Not only does it mean less time in the kitchen when your guests arrive, it also results in a more nutritious and superior tasting meal.

Slow cooking meat on the bone not only makes it taste delicious but it also improves the nutritional benefits.  And why buy mayo in a jar when you can just as easily make it yourself I’ve used chickpea flour for the tortillas, which are also not only super easy to make, but taste delicious and are gluten free.

You will need:

For the pork
1.5 kilogram pork neck
2 tablespoons smoked paprika
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon cayenne pepper
1 tablespoon cumin
1 tablespoon ground coriander
Sea salt
2 onions, thinly sliced
3 cloves garlic, sliced
1 cup water

Combine paprika, apple cider vinegar, olive oil, cayenne pepper, ground cumin, ground coriander and salt.  Score the pork 1cm deep all over, then rub with the marinade. Put onion and garlic in slow cooker, place pork on top and pour in any remaining marinade. Add 1 cup water.  Cook on low for 8-12 hours. Remove, shred apart and place in serving dish once cooked.

Paprika mayo
1 teaspoon smoked paprika
1 Egg yolk
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon sea salt
Pinch pepper
1 ½ cups olive oil
1 tablespoon whey (optional, will make mayo last longer)

Add all ingredients except olive oil to a food processor or blender.  Slowly add olive oil as you blend.  Set mayo aside to serve.  (Note: leave mayo to sit at room temperature for 8 hours before putting in fridge if you use whey as this will activate the enzymes).

Slaw
¼ purple cabbage, finely sliced
¼ cabbage, finely sliced
1 bunch coriander, chopped
2 carrots, grated

Combine all slaw ingredients and set aside to serve in a bowl.

Guacamole
2 avocadoes
1 lime

Mash avocadoes with a fork and add lime juice, set aside in a serving dish.

Tortillas
1 ½ cups Chickpea flour
3 cups water
½ teaspoon Himalayan rock salt
Olive oil (for frying)

Combine all ingredients, whisk until there are no lumps. Heat medium sized fry pan and pour in just enough batter to coat the bottom of the pan and cook until brown on both sides. Repeat until you’ve used all the batter (makes approx. 12 medium sized tortillas).

Place the pork, guacamole, tortillas, mayo and slaw in serving dishes and let the troops serve themselves, make a mess and do all the cleaning up!

Serves 8

 

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Zara is founder and editor of Oh My Goodness. A certified holistic health coach, National Breast Cancer Foundation speaker and Bupa health influencer award finalist, Zara is passionate about making it as easy and fun for people to lead a healthy lifestyle. She's appeared on The Project and Today Show; her recipes have been featured on I Quit Sugar, Sport Luxe, and Show and Tell Online; and she's a regular contributor to Medibank's Be. Magazine and Fairfax health online.

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