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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

A Smoked Spicy Pulled Pork, Beetroot Tacos with Peppered Pineapple Jam

INGREDIENTS

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

  1. 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.
  2. Slow cook the meat for 8 hours on low.
  3. Once ready take a fork and pull the meat apart, it should be really easy and stringy.

Beetroot Tacos

  1. 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

  1. 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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