A cracking recipe to bring out every taco-tuesday.
Pulled pork and pickled onion tacos with fried Guinea fowl eggs
Serves: Serves 4
- 2 tsp. smoked paprika
- 2 tsp. ground cumin
- 2 tbsp. brown sugar
- 1 pint of cider
- 2 kilo boneless shoulder of pork
- 4 tbsp. good quality barbecue sauce
- ½ red onion
- 2 tbsp. white wine vinegar
- 2 tsp. sugar
- 1 tsp. salt
- Corn tortilla wraps
- 1 romaine lettuce, shredded
- ½ cucumber, ribboned
- 4 tbsp. shop bought chunky tomato salsa
- x4 Clarence Court Guinea fowl eggs
- A bunch of fresh coriander
- Preheat the oven to 150C.
- In a bowl mix together the paprika, ground cumin and brown sugar with a good pinch of salt and pepper. Rub over the pork and lay into a deep roasting tin, pour the cider into the bottom of the pan and cover with foil then into the oven for 5-7 hours or until the meat is easy to shred with two forks.
- Remove from the oven, brush with the barbecue sauce and return to the oven for 20 minutes. Once done, remove from the oven and shred the pork into all the juices, seat aside covered in foil.
- Finely slice the red onion and quick-pickle for a few minutes in a small bowl with the white wine vinegar, sugar and salt.
- Char the tortilla wraps for 30 seconds each side in a scorching hot griddle pan.
- Arrange the shredded lettuce, cucumber ribbons and salsa over the wraps.
- In a hot non-stick frying pan, fry the Guinea Fowl eggs in a little oil for 3-5 minutes or until crispy around the edges.
- Add a spoonful of shredded pulled pork to each taco, top with a crispy fried egg and scatter with fresh coriander.