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M A D E W I T H L O V E I N K E N Y A
Smoked Spicy Pulled Pork, Beetroot Tacos with Peppered Pineapple Jam
(courtesy of @lelittlegourmand)
Preparation time: 8 hours
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INGREDIENTS
- Jars of Goodness Peppered Pineapple Jam
SMOKEY SPICY PULLED PORK
- 500g pork belly
- 250ml vegetable stock
- 1 cup white wine
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chilli paste
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 2 tsp BBQ sauce
- 2 tsp brown sugar
- 2 tsp sriracha sauce
BEETROOT TACOS
- 100g maxi flour (ugali)
- 100g home baking flour
- 2 tsp oil
- 2 tsp salt
- 1 beetroot, grated
- 1 cup hot water
TO ASSEMBLE
- peppered pineapple jam
- red cabbage, shredded
- sriracha mayo
- green onions
METHOD
Smoked Spicy Pulled Pork
- Rub pork with a mixture of ginger, garlic, green chilli paste, smoked paprika, salt, pepper,
sriracha and brown sugar and place pork in a slow cooker, pour over the bbq sauce, vegetable
stock and white wine. - Slow cook the meat for 8 hours on low.
- Once ready take a fork and pull the meat apart, it should be really easy and stringy.
Beetroot Tacos
- Combine all ingredients to make a dough, roll the dough into 4.5 inch discs, heat a pan over medium heat and allow to cook for 1 minute.
To assemble
- Take your taco, apply a generous amount of the peppered pineapple jam, add the smoked spicy
pulled pork, drizzle some sriracha mayo, add red cabbage and garnish with green onions.
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