Next-Level Barbacoa Tacos with Organic Pulled Pork 🌮

Number of servings:

Preparation time:

30 minutes (+ approx. 2.5 hours for cooking the meat)

Ingredients

Barbacoa Meat:

400 g organic pork collar
1 white onion
5 cloves of garlic
1 pepperoni chili pepper
500 ml water
50 ml rum (for flambéing)
Spices: salt, pepper, ground coriander (and seeds), turmeric, cumin, nutmeg, sweet paprika, smoked paprika, ground ginger

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Pickled Red Onion:

1 red onion
250 ml apple cider vinegar
100 g honey
15 ml olive oil
Handful of fresh cilantro or chives

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Mint Sauce:

200 g thick yogurt
Handful of fresh mint
Garlic powder
Salt and pepper

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To Serve:

4 crispy taco shells
¼ lime

Preparing

1. The Meat: Dice the pork collar into smaller pieces. Place in a pot and add water (500 ml). Add the chopped white onion, garlic, chili, and the spice blend. Simmer over low heat, covered, for about 2.5 hours until tender and the liquid has reduced to approximately 1/10 of its volume, forming a thick sauce.

2. Remove the cooked meat from the pot (set the sauce aside) and shred it into fibers using two forks.

3. Place the shredded meat in a dry, preheated skillet. Pour in the rum and carefully ignite (flambé) to evaporate the alcohol while retaining the aroma. Finally, mix the meat with the reserved reduced sauce from the cooking process.

‍4. The Onion: Slice the red onion into feathers. In a small saucepan, bring the apple cider vinegar and honey to a boil (add a small amount of water if necessary). Add the onion and simmer for 10 minutes.

5. Drain the onion and immediately transfer it to a bowl of ice water (blanching). After 5 minutes, drain again and mix with olive oil, salt, pepper, and chopped fresh cilantro.

‍6. The Sauce: Combine the yogurt with chopped mint, garlic powder, salt, and pepper.

7. Serving: Fill the crispy taco shells with the pulled pork, add the pickled onion, and drizzle with the mint sauce. Finish with a squeeze of lime juice.