AVO ALE BRAISED PULLED PORK TACOS W/ AVO HOT SAUCE
RECIPE BROUGHT TO YOU BY AUSTRALIAN AVOCADOS
PREP 00:20
COOK 03:30
SERVES 6
Capable Cooks
INGREDIENTS
Avo Ale Braised Pulled Pork
1.5 kg boneless pork shoulder, trimmed
1 tablespoon brown sugar
2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon sea salt
2 tablespoon extra virgin olive oil
1 large brown onion, roughly chopped
4 garlic cloves, crushed
375ml Grassy Knoll Aussie Avo Cream Ale
500ml beef stock
Avocado Hot Sauce
1 jalapeño pepper, stems removed, deseeded
1 habanero pepper, stems removed, deseeded
2 medium Australia Avocados
1 lime, juiced
1 clove garlic, crushed
¼ cup of olive oil
To serve
12-18 corn tortillas, warmed
¼ wedge purple cabbage, finely sliced
1 small red onion, finely sliced
1 large mango, flesh chopped into cubes
1 cup coriander, roughly chopped
METHOD
Step 1. Preheat oven to 180C. Combine the brown sugar, cumin, paprika, salt and pepper in a small bowel. Rub the pork with this spice mixture, getting into crevices.
Step 2. Heat the olive oil in a large flameproof casserole dish or ovenproof heavy-based saucepan over medium-high heat. Add the pork and cook, turning frequently, for 5-7 minutes or until browned all over. Transfer to a plate. Reduce heat to medium-low and add the onion and garlic and cook, stirring, for 3-4 minutes, until softened. Add the Avo Ale and stock and bring to a simmer, scraping the bottom of the pot with a spoon to release any bits stuck to the bottom. Add pork back to the pot. Cover with a lid and place into the oven for 3-4 hours until very tender.
Step 3. Remove pork from the oven and roughly shred the meat. Place over medium heat on the stove top and cook, simmering for 20 minutes until sauce thickens.
Step 4. Make the Avocado Hot Sauce by bringing a medium pot of water to the boil, Add in the jalapeno and habanero. Boil for ten minutes. Use tongs to take them out and set aside to cool. Reserve the cooking water. To a blender, add the cooled chilli, avocado flesh, lime juice, garlic, olive oil and a dash of the chilli water. Blend on high until completely creamy, add more of the boiled chilli water until you reach the consistency you like.
Step 5. Serve warmed corn tortillas with the shredded Avo Ale Pulled Pork, Avocado Hot Sauce, purple cabbage, mango, coriander and red onion. Serve with cold Avocado Beers.
Note:
If you can’t find habanero or jalapeño peppers. Use 2-3 long green chillies, deseeded (or not) depending how hot you’d like your sauce.
For an alcohol-free version. Replace the beer in the Avo Ale Pulled Pork with 1 tablespoon of vinegar and 350ml extra beef stock
CREDITS
Recipe: Hayden Quinn
Food: Meg Yonson / Hayden Quinn
Styling: Olivia Blackmore
Photo: Luisa Brimble
