Juicy, marinated pulled pork on a warm tortilla makes for the perfect Mexican comfort food that's as bright as it is tasty.
- 1 kg pork leg or shoulder, cut into 5 cm chunks
- 185 ml (¾ cup) white wine vinegar or apple cider vinegar
- 50 g achiote paste
- 1 brown onion, quartered
- 1 garlic clove
- 1 tbsp sea salt flakes
Pickled red onion
- 1 red onion, thinly sliced
- juice of 1 lime
- ½ tsp sea salt flakes
- gluten-free corn tortillas
- shredded red cabbage
- chopped coriander
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooking time is 1 hour if using a pressure cooker, 3 hours if on the stovetop.
1. For the marinade, place all the ingredients in a food processor with 185 ml (¾ cup) and blitz to form a smooth paste.
2. Place the pork in a pressure cooker or large heavy-based saucepan and pour over the marinade. Close the lid and cook in the pressure cooker for 1 hour on low setting (or 2 ½ - 3 hours over low heat).
3. Meanwhile, for the pickled onion, combine all the ingredients in a bowl and set aside for 1 hour to pickle. Drain the onions and discard the liquid.
4. Once the pork is tender, use 2 forks to coarsely shred the meat.
5. Cook the tortillas directly over an open flame for 10 seconds on each side for maximum heat and crispy edges. Alternatively, cook in a dry frying pan over high heat until warmed through. As you cook the tortillas, keep them covered with a tea towel to keep them warm and soft.
6. To serve, fill the warm tortillas with the pulled pork, pickled onion, shredded cabbage and coriander.
Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.