Alto Cafe’s pulled pork taco

Photo: Peter McIntosh
Photo: Peter McIntosh
Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.

Alto Cafe’s pulled pork taco

Makes 10-12

10-12 soft tortillas

Pulled pork
1.5kg pork shoulder, boneless
3 tsp paprika
2 tsp celery salt
3 star anise
2 cups ginger beer

For salsa
1 can corn kernels
1 handful of fresh coriander
1 red onion, diced finely
juice 1 lemon
½ cup jalapenos, diced finely
salt and pepper to taste

Ranch dressing
1 egg
2 egg yolks
3 tsp seeded mustard
fresh soft herbs
300ml canola oil
1 cup buttermilk
juice one lemon
salt and pepper to taste

¼ red cabbage, finely sliced
1 apple, finely sliced
1 red capsicum, thinly sliced

Heat oven to 110degC-120degC.

Put pork into a roasting tray. Add all other ingredients and pour over ginger beer. Then add some hot water so meat is covered.

Cover with a lid or tin foil. Cook for 12 hours. Let rest, then pull meat apart.

For salsa
Mix all ingredients together in a bowl.

Ranch dressing
Blend egg yolks, mustard and fresh herbs with lemon juice. Add oil slowly whisking continuously. Then add buttermilk and salt and pepper to taste.

Mix together.

Mix all ingredients together in bowl.

To assemble
Lightly grill tortillas in a pan or on a grill.

Lay flat on a plate and add some slaw, then pork, and drizzle with ranch dressing.

Top with salsa and fresh coriander.

Recipe requested by Chris McGregor, of Dunedin. Recipe provided by Alto Cafe, Mornington, Dunedin.

If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, or email, including your name, address and a daytime telephone number, and we will request it.


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