Bourbon and coke pulled pork tostadas with quick corn salsa
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Prep Time
15 mins
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Cook Time
2 hrs 40 mins
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Total Time
2 hrs 55 mins
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Course
Main Course
Bourbon and coke pulled pork tostadas with quick corn salsa
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Tender and delicious bourbon and coke pulled pork served on tostadas with quick sweetcorn salsa and pickled onions. This recipe makes a big batch of pulled pork which you can serve in a variety of ways.
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Ingredients
- 2 kg pork shoulder boneless, 4 1/2 pounds
- 50 g cornflour cornstarch, 1/3 cup
- 1 tbsp brown sugar soft
- 1 tbsp ground coffee not instant
- 1/2 tbsp salt
- 2 tsp garlic granules
- 1 tsp cayenne pepper
- 1 tsp ancho chili powder
- black pepper freshly ground, a few turns of the mill
- 2 tbsp olive oil
- 60 g tomato paste 2 oz
- 1 onion peeled and roughly chopped
- 3 garlic crushed, cloves
- 1 cola not diet! 330ml | 11fl oz, canned
- 125 ml chicken stock 1/2 cup
- 80 ml bourbon 1/3 cup
- thyme few sprigs, fresh
- <br>
- <b>For the tostadas</b>
- tortilla small or circles cut out of large
- 1 butter tsbp, more if making a big batch
- 1 tbsp sunflower oil more if making a big batch
- <br>
- <b>Onion pickles</b>
- 2 red onion peeled and sliced into thin rounds, small
- 125 ml white wine vinegar 1/2 cup
- 2 tbsp sugar
- <br>
- <b>Quick sweetcorn salsa</b>
- * double if serving a big crowd
- 1 tbsp olive oil
- 1 sweetcorn drained, small can
- 1 red bell pepper finely diced
- 1/2 red onion peeled and finely diced, small
- 100 g feta cheese crumbled, 3 1/2 oz
- 1 tbsp Coriander cilantro, finely chopped
- lime juice of 1/2 lime
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Preheat the oven to 160C (325F). Set the shelf on the lower part of the oven.
- Remove the thick layer of fat from the pork shoulder. Cut into thick chunks and pat dry with some kitchen paper.
- Mix the cornflour, sugar, coffee, salt, garlic granules, cayenne, and chilli powder together. Add to a bowl and then toss the pork to coat on all sides.
- Heat the oil in a lidded casserole dish (dutch oven) and then sear the pork on all sides - 3-4 minutes. You might need to do this in batches – if the meat is too crowded in the pot it will not brown properly.
- Remove the pork and set aside.
- Turn the heat up and pour the bourbon into the pot to deglaze – take care it doesn't ignite if you are using a gas stove! Scrape any browned bits using a wooden spoon.
- Add the onion, garlic, tomato paste, coke, and stock and stir everything well to combine.
- Return the pork to the pot, add the thyme, cover, and cook for 2 1/2 hours, or until the pork is fork tender.
- Remove the pork from the pot into a bowl or platter and use two forks to shred. Add 2-3 ladlefuls of the cooking sauce, or enough to keep the meat moist.
- Make the onion pickles: put the onion sin a jar with the sugar and vinegar. Mix and let stand for an hour or longer (keep in the fridge).
- Make the salsa: heat the oil in a non-stick frying pan and pan fry the sweetcorn over high heat until it starts colouring and almost popping. Set aside to cool.
- Mixed the cooled sweetcorn with the rest of the salsa ingredients and season to taste.
- Heat the oil and butter in a non-stick frying pan and pan fry the tortillas for a couple of minutes, flipping over once, until lightly coloured and crisp. You can fry them in batches and drain on kitchen paper until ready to serve.
- Top the tostadas with a generous amount of pulled pork then add the salsa and onion pickles. Eat immediately.
Notes
- Cook for 8 hours on low in your slow cooker.
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