Get ready for Taco Tuesday with this recipe from Chef Simon Holguin at El Famoso in Las Colinas.
Pulled Pork Tacos
Taco Ingredients (yield one):
Cooked pork 2.5 oz
Pickled Cabbage .5oz
Mango Puree 1tbs.
Tomatillo Crema 1oz
Tortilla 1 each
Crockpot Pulled Pork (yield 6-8 tacos):
2 - 2.5 lbs. boneless pork loin
1/2 onion sliced
1 Tbsp paprika
1 tsp black pepper
2 tsp salt
1/2 16 oz. bottle Chiptotle BBQ sauce
2 cloves garlic, minced or pressed
1/2 cup water
Add all ingredients to the slow cooker. Cook on medium for 6 hours or low for 8-10 hours. Shred and assemble taco.
Pour pickled cabbage into bowl. Add pork to mixing bowl. Heat tortilla.
Build as follows from the bottom up: BBQ pork, Pickled cabbage, Tomatillo Crema (see recipe below), Mango puree (can be purchased at store already made).
1 pound tomatillo
1 cup cilantro leaves
1.4 cup vegetable oil
1 small onion chopped
2 garlic cloves chopped
1 serrano peppers chopped
1 teaspoon sugar
2 tablespoon unsalted butter
1 cup heavy cream
salt to taste
Place canned tomatillos in a medium saucepan and add water to cover (about 3 cups). Bring to a boil and cook uncovered on high heat until tomatillos have changed color, about 5 minutes.
Place the cooked tomatillos with the reserved liquid in the container of a blender. (If using canned tomatillos, no extra liquid is necessary.) Add the chopped onion, garlic, chiles, cilantro, and sugar. Process for about l minute, or until smoothly pureed.
In a medium saucepan, heat the butter over high heat until hot and bubbling. Add the tomatillo mixture and heavy cream. Season with salt to taste. Bring to a boil over high heat; reduce heat to low and simmer for 5 minutes or until somewhat thickened.