he concept of pulled pork is very simple. We start with a very cheap cut of meat that is fairly tough. Te meat is generously spiced until it has real attitude and we then slow-cook it in a potjie until it’s so soft we can just pull it apart. Pulled pork is not really a meal for two. Te size of the meat and time it takes to prepare means that when it’s pulled pork, it’s a party! So what we did here is serve 4 different Mexican meals with the same pulled pork filling!
- 2 kg pork shoulder (deboned)
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp mustard powder
- 1 tsp cayenne pepper
- 1 tsp salt
- 1 tot paprika
- 1 tot brown sugar
FOR THE POTJIE
- 1 tot olive oil
- 1 onion (sliced)
- 4 garlic cloves (crushed)
- 3 cups liquid (2 cups of chicken stock and 1 cup of beer, cider, white wine, red wine, apple juice or ginger ale)
FOR THE REST:
- taco shells
- soft flour tortillas
- mielies, roasted on the fire and cut
- red onions
- tomatoes, chopped
- fresh coriander
- pickled jalapeños
- sour cream
- cheddar cheese, grated
- Tomato salsa or tin of chopped tomatoes and onion
- Jan Braai Chipotle sauce
- Jan Braai Jalapeño sauce
- Prepare the meat by mixing all the spices together then rub the spice blend into the pork shoulder. Place the pork shoulder in your hinged grid and braai over hot coals for about 3-4 minutes each side just to sear the meat.
- Get some flames under the potjie, add the oil and onion, and fry the onion for a few minutes.
- Now add the garlic and the whole chunk of pork to the potjie.
- Your cooking liquid should be 3 cups in total – 2 cups of chicken stock and 1 cup of beer, cider, white wine, red wine, apple juice or ginger ale. Add all 3 cups to the potjie and let the potjie heat up to a gentle simmer. Now close the lid. The potjie should bubble slowly for 3 to 4 hours until the meat is very soft and starts to fall apart by itself. Every half hour or so you can lift the lid and flip the meat over. If at any time the potjie is running dry, add a bit more cooking liquid, using any of the options.
- When the pork is done, remove from the fire and let it rest somewhere to relax a bit. Use two forks to pull apart and shred the pork. Taste a piece and congratulate yourself. Now mix all the pulled pork with all the remaining liquid in the potjie.
- Now you can build tacos: Add cabbage, pulled pork, braaied mielies, onion, chopped tomatoes, avocado, sour cream and fresh coriander
- Make a burrito: Place a layer of the pulled pork in the middle of your burrito, now add cabbage, braaied mielies, jalapeno sauce, onions and cheese. Roll the burrito like you would a spring roll, by tucking in the sides and rolling. Toast on the fire for a few minutes, cut in half and sercve to your guests.
- Make a quesadilla: Place cheese on the entire surface of a flat tortilla, now add some meat, braaied mielies, cabbage, pickled jalapeños, onions and some more cheese. Cover with another tortilla and braai in your hinged grid like you would a braaibroodjie, turning often until toasted and golden brown on the outside, and the cheese melted on the inside. Cut into slices like a pizza and serve.
- Make enchiladas: Make 4 or 6 burritos, depending how many fit into your potjie. Pour chopped tomatoes and Jan Braai chipotle sauce over the burritos, add grated cheese on top, and place the lid on the potjie. Place the potjie over very mild coals, but with a lot of coals on top of the lid. Let the cheese melt and the rest heat up. Serve your enchiladas hot from your potjie.
SHARE THIS RECIPE