Aug 9, 2013 7:09 PM

Pulled Pork Tacos from the Westin La Paloma


2# Slow roasted pork shoulder
1# Black beans charro style
3 cups Prickly pear BBQ sauce
4 oz Cucumber jicama slaw
1 oz Radish
¼ bunch Cilantro
24 Soft Shell tortillas

Slow Roasted Pork shoulder
2# Pork shoulder, whole 20% of fat trimmed
6 each Garlic cloves, minced
½ bunch Cilantro, chopped
1 each Jalapeno, minced
1 tsp Chili Powder
1 tsp Cumin
¼ tsp Cinnamon
½ each Pineapple, peeled and minced
Lay foil on flat surface. Place a piece of parchment on the foil laying the pork on the parchment. Place remaining ingredients on pork closing the foil tight to lock in juices during cooking. Cook in pre-heated oven at 300 degrees for approximately 6 hours or soft to the touch. Allow to cool for 20 minutes and pull apart with two tongs. Set aside.

Black beans Charro Style
1 oz Olive oil
½ each Yellow onion, peeled and diced large
2 each Garlic cloves, sliced
2 each Red tomatoes, diced large
1# Black beans, pre-cooked
1 cup chicken stock
¼ tsp Cumin
To taste Salt and black pepper

In a sauce pot, heat olive oil adding the onions cooking until tender. Add the garlic allowing blooming for approximately 1 minute then adding the tomato, beans and chicken stock. Bring to a boil allowing the starch from the beans to naturally thicken the mixture. Add the cumin simmering for 15 minutes, stirring frequently. Add salt and pepper to taste.

Prickly Pear BBQ Sauce
2 oz Butter
1 each Shallot. minced
2 each Garlic cloves, minced
1 cup Tomato puree
¼ cup Molasses
¼ cup Pineapple juice
½ cup Prickly pear puree (substitute prickly pear syrup if necessary)
¼ cup Yellow mustard
¼ cup Dijon mustard
1 tsp Chili powder
1 tsp Cumin
2 stems Oregano, leaves only
4 stems Thyme, leaves only
½ cup Apple cider vinegar
1 tsp Black pepper
½ tsp Chipotle powder

Heat stock pot to medium high, add butter. When butter begins to brown add the shallots cooking until slightly brown, and tender. Add garlic; cook until fragrant about 1 minute. Add tomato puree, molasses, pineapple juice, prickly pear, mustards, spices and herbs. Cook over medium heat for 20 - 30 minutes, stirring frequently. Add vinegar and cook for 15 minutes. Set aside or allow cooling for later use.

Cucumber Jicama Slaw
1 each Cucumber, peeled, cut julienne
1 each Jicama, peeled, cut julienne
1 tbls Lime juice
1 tbls Rice vinegar
¼ bunch Cilantro, leaves only

Mix all ingredients.

Final steps:
Heat the pork in a sauté pan with the sauce. Warm the tortillas.
For plating: place the tortillas on the plate, then beans, then pork, then slaw. Garnish with sliced or julienne radish and cilantro leaves. Enjoy.

Complements of the Westin La Paloma Resort and Spa, Tucson, AZ
Chef Russell Michel, Executive Chef


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