La Chinata – Recipes

Pulled Pork Tortillas

La Chinata
Recipe by
12 hours (with the marinated)
Prep: 20 min | Cook: 11 hours and 40 minutes | Servings: 10 people

Ingredients

For pulled pork.

  • 2 kg (4lb) pork shoulder (off-the bone)
  • 1 tbsp La chinata hot smoked paprika
  • 3 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp coriander seeds,
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 4 garlic coves, minced
  • 1 tsp black pepper
  • 1 tbsp of red wine vinegar
  • 1 tbsp olive oil

For tomato salsa:

  • ½ kg fresh ripe tomato, cubed
  • 1 small red onion
  • 4 tbsp chopped fresh parsley
  • 2 garlic cloves, minced
  • ½ red pepper, cubed
  • ½ green pepper cubed
  • 1 green chili, minced
  • 1 tsp La chinata hot smoked paprika
  • juice of one lime
  • salt, pepper to taste

The rest of ingredients:

  • Tortillas, warmed, for serving
  • sour cream
  • fresh parsley, chopped

Elaboration

To make the rub, combine La chinata smoked paprika, coriander, black pepper, sugar, ketchup, olive oil, vinegar, salt and garlic using a mortar and pestle or a blender. Mix well. Place the meat in a large pot and rub pork with spice mixture. Cover and marinate in the fridge for at least 4 hours or for up to 24 hours. Cover the pot with  lid and cook for 12 hour  in a preheated 210° F (100°C ) oven. Remove the pork from the pot and place on a platter or board. Use 2 forks to shred the meat. Moisten the meat with the pan juices. To make the fresh tomato salsa , combine all the ingredients in a large bowl. Season to taste and genly toss. Heat tortillas following packet directions. Top tortillas with shredded pork, fresh tomato salsa, sour cream and fresh chopped parsley and serve.

Leave a Review

Your email address will not be published. Required fields are marked *

*

1 2 3 4 5