Recipe Inspiration

Ingredients...

For the Pulled Pork:

2.5kg pork shoulder, boneless and skinless

100g Essential Cuisine Street Food Chef Dark Mexican Style Seasoning (optional for extra flavour)

300ml Essential Cuisine Street Food Chef Smoky El Diablo Inspired Sauce

Salt and pepper to taste

Olive oil for coating

For the Dirty Rice:

2 tbsp vegetable oil

2 onions, finely diced

3 garlic cloves, minced

2 red peppers, diced

500g long grain rice, rinsed

1L chicken stock (using Essential Cuisine Chicken Stock Mix)

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper to taste

For the Tacos:

20 small soft taco tortillas

1 baby gem lettuce, shredded

300g tinned sweetcorn, drained

300g pickled red onions (pre-prepared)

Fresh coriander leaves (for garnish)

Lime wedges (for serving)

Method...

Slow Cook the Pulled Pork:

1. Preheat your oven to 150°C / 130°C fan / gas 2.

2. Rub the pork shoulder with salt, pepper, and a drizzle of olive oil. If desired, coat with Essential Cuisine Street Food Chef Dark Mexican Style Seasoning for enhanced flavour.

3. Place the pork in a large roasting tray, cover tightly with foil, and slow cook for 5-6 hours or until the meat is fall-apart tender.

4. Once cooked, remove from the oven and shred the pork using two forks.

5. Pour 300ml Essential Cuisine Street Food Chef Smoky El Diablo Inspired Sauce over the pulled pork and mix thoroughly to coat in the smoky, spicy sauce. Keep warm until serving.

Cook the Dirty Rice:

1. Heat the vegetable oil in a large saucepan over medium heat.

2. Sauté the diced onions, garlic, and red peppers until softened.

3. Stir in the smoked paprika, ground cumin, and rinsed rice, cooking for 2-3 minutes until the rice is coated with the aromatics.

4. Pour in the chicken stock, bring to a boil, then reduce to a low simmer. Cover and cook for 15-20 minutes or until the rice is tender and fluffy.

5. Fluff the rice with a fork, season to taste, and keep warm.

Assemble the Tacos:

1. Warm the soft taco tortillas in a low oven or on a griddle.

2. Fill each taco with:
- A generous portion of pulled pork coated in Essential Cuisine Street Food Chef Smoky El Diablo Inspired Sauce.
- Spoonful of seasoned dirty rice.
- Handful of shredded baby gem lettuce.
- Sprinkle of crunchy corn.
- Pickled red onions for a tangy contrast.

3. Garnish each taco with fresh coriander and a lime wedge on the side.