MOJO PORK TACOS WITH SWEET APPLE SLAW
Perfect with a couple of Coronas with lime wedges, these tacos make for the ultimate summer communal dining experience. The combination of hot, tangy and sweet flavours is amazing. Share them with your mates and they'll be your friends for life.
Provided by Guy Turland
Categories HarperCollins Taco Pork Oregano Orange Juice Cilantro Cabbage Apple Garlic Dinner Lunch Summer Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4-5
Number Of Ingredients 25
Steps:
- Marinate and cook the pork:
- Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
- Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
- Preheat the oven to 425°F.
- Heat reserved 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
- Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143-149°F. Remove from the oven and rest for 10 minutes before slicing.
- Make the slaw:
- Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
- To assemble:
- Assembling a taco is a very personal thing so I'm not going to tell you how to make yours, but here's how I do mine:
- I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
- I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there's no holding back. So get in there like a shot of tequila and make a mess!
MOJO PORK TACOS
Provided by Food Network
Categories main-dish
Time P1DT12h30m
Yield 10 servings
Number Of Ingredients 26
Steps:
- For the pork: Combine the cilantro, parsley, garlic, grapefruit juice, lime juice, orange juice, oregano and black pepper in a blender and purée. Pour the marinade over the pork butt in a bowl and refrigerate, covered, for 24 hours.
- To cook the pork, place it in a preheated smoker, using an oak and apple wood blend. Smoke until the internal temperature has reached 185 to 190 degrees F, 8 to 12 hours (see Cook's Note). When finished, the pork should be tender enough to yield fully to the touch. Cover and let cool, 1 hour. Using your weight, press down on the pork to break up. Uncover and pull apart/shred any remaining chunks of meat.
- For the apple-jicama slaw: Combine the vinegar, brown sugar, garlic, red pepper flakes, salt and pepper in a small pot and simmer for 45 minutes. Allow to cool. Peel the jicama and slice into thin sheets using a mandoline. Stack the sheets and julienne into thin sticks. Apply the same process to the apples, leaving the skin on. Combine half the marinade with the jicama and apple in a bowl, then finish with the cilantro leaves. Reserve the remaining marinade to use directly on the pork.
- For the pico de gallo: Combine the tomatoes, onions, garlic, cilantro, jalapeños and lime juice in a bowl, then toss to mix and season to your preference.
- Heat the tortillas in your preferred method (a dry sauté pan over medium heat works well). Pile the mojo pork into a folded tortilla, then top with the juicy apple-jicama slaw and finish with picked cilantro and pico de gallo.
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