These soft tacos are very more-ish. The spicy, sticky, salty pork goes well with all your favourite taco fillings.
Spicy ginger ale pulled pork tacos
for the pork
2 tablespoons olive oil
500g piece pork shoulder or neck
1 red onion, quartered
1 head garlic, halved
2 stalks rosemary
1/2 cup green ginger wine (you could use ginger ale if you don’t have any wine)
2 cups chicken stock
for the spicy ginger ale sauce
1 cup ginger ale
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon chilli flakes
salt and pepper to taste
+ Tortillas and fillings to serve (list below)
To make the pork Preheat oven to 140°c (fan-forced). Heat the oil in a large, heavy-based saucepan (I used a Le Creuset) over high heat. Add the pork, onion, garlic and rosemary and cook for 2-3 minutes each side, until browned. Add the ginger wine and cook for 1 minute, scraping the bottom of the pan to dislodge any brown bits. This will add even more flavour to your sauce. Add the stock and bring to the boil. Cover and cook in the oven for 2 1/2 hours or until the meat shreds easily with a fork. Remove the pork from the pan (reserving juices, onion and garlic), and keep warm. Discard the rosemary. Use the back of a spoon to squash the onion and garlic into the pan juices.
To make the spicy ginger ale sauce Add all the ingredients to the pan juices and place over high heat. Stir to dissolve sugar. Bring to the boil. Reduce heat to medium and cook for 20 – 25 minutes or until thickened and sticky. Shred the pork and stir through the sauce. Serve in char-grilled tortillas with your favourite fillings, a list of some of mine are below.
In the above pictures:
Peach and mint salsa – a combo of diced fresh peach. red onion, chopped mint leaves, chopped jalapeno, a splash of red wine vinegar and a pinch of caster sugar and sea salt.
Char-grilled corn kernels
Mexican hot sauce
Other great fillings:
Pickled jalapenos (store-bought or recipe here)
Crumbled feta cheese
oOo You can freeze any leftover pork and sauce in an airtight container or snaplock bag for up to 3 months.