Hello to you all,
I love this time of year – when the seasons are turning, the flowers are blooming and trees are coming back to life. Here in Cape Town at least, it feels like the winter hibernation is nearly over and it’s time once more for us to go in search of adventures, big hearty get togethers and food that is bursting with flavour!
And so we present to you our pulled pork tacos! Don’t they look glorious? This is a perfect dish to serve on the weekend – slow roasted pork with a punch packed by our very own Pesto Princess Chimichurri. Enjoy.
With love from us all,
You will need
2 onions, peeled
2 carrots, peeled
4 stalks celery
2 Tbsp olive oil
1 kg deboned pork (we used shoulder but you can use any cut as long as it has a bit of fat)
Salt and pepper
2 tsp paprika
1 cup vegetable or chicken stock
1 jar Pesto Princess Chimichurri Sauce
Pink cabbage (pickled or fresh) – we used this lovely recipe to make our pink pickled cabbage.
150 ml sour cream
6-8 soft shell tacos (if you cant find those, use the smallest white flour wraps you can find).
1. Preheat your oven to 150°C.
2. Dice the onions, carrots and celery into 2 x 2cm cubes and place into a deep roasting dish with a lid.
3. Drizzle olive oil over the pork and season with salt, pepper and paprika, then pop on top of the veggies and pour over the stock. We covered the dish with foil before putting the lid on as this helps to cook the meat a little quicker but it’s not vital.
4. Slow roast the pork for 4 hours, checking half way and turning over if necessary. Keep an eye on the stock level, you don’t want it to dry out completely.
5. When the meat is super tender and falling apart, remove from the oven. Place the pork in a large dish and set aside while you make the sauce.
6. To make the sauce, use a stick blender, blitz the vegetables and remaining liquid. Add 1/2 jar of Pesto Princess Chimichurri. The sauce should be pretty thick. If it isn’t, you can heat it up in a small pan over medium heat and reduce until thickened.
7. Using two forks and working in opposite directions, shred the pork into fine strands, removing any large pieces of fat if you please. Combine the pork and sauce and mix together thoroughly, taste and adjust seasoning if need be.
Serve in soft shell tacos with crispy pink cabbage, lashings of Pesto Princess Chimichurri Sauce, sour cream, fresh coriander and a squeeze of fresh lime.
Recipe and food styling by Michelle Parkin.
Michael Olivier’s Choice
Cape Brewing Company Pale Ale
It looks like The first Cape Craft Beer to be packaged in a can. Elegant like all the CBC packaging. In the glass a pale gold amber with a good head.
It smells like Hops and fruitiness. Fresh and enticing.
It tastes like Clean, refreshing. Under notes of lemon and passion fruit. Lovely mild bitterness from the CBC hops.