By: Laura Power
We couldn’t let World Taco Day pass by without sharing a recipe! This is a spin on a classic pork carnitas taco, starring three wonderful local Wanaka businesses:
Pirate Pickles (Chilli Green Tomato Chutney)
b.effect (Dry Apple Cider)
Butcher’s Block Wanaka (pork shoulder)
This one’s a little spicy, a little sweet, a little tangy and a lot delicious! You can improvise and use your favourite taco toppings, or follow our full recipe below. Enjoy!
Ingredients:
0.8-1kg pork shoulder
2 cups liquid like stock, juice or cider (we used b.effect Dry Apple Cider and a touch of stock)
1 onion
1 jar Pirate Pickles Chilli Green Tomato Chutney
Dry rub:
2 tbsp brown sugar
1 tbps ground cumin
1 tsp onion powder
1 tsp mustard powder
1 tsp ground chipotle
Salt & pepper
Method:
Mix up dry rub ingredients and rub evenly all over pork
Chop up an onion into large pieces and scatter across the bottom of a slow cooker
Sit pork on top and pour in liquid until pork is about ¾ covered – the amount of liquid needed will vary depending on the size of your pork shoulder and the size of your slow cooker, but we used 2 cans of 330ml cider plus about a cup of stock
Set slow cooker to low and allow to cook for around 8 hours or until pork easily comes apart with a fork
Remove pork from slow cooker and place on a large chopping board or plate and shred with two forks; stir in a couple tablespoons of Pirate Pickles Chilli Green Tomato Chutney until you reach your desired spice level
Heat your tortillas and assemble whatever other toppings you’d like – we used a chargrilled corn salsa, coriander and pickled red onions
Fill each taco with pork, toppings and extra dollops of Pirate Pickles Chilli Green Tomato Chutney to taste
Delicious served alongside b.effect’s Dry Apple Cider too!