This week is the first post I get to shoot with my brand new camera, woohoo! Yes, after months of research, saving and ogling I decided it was finally time to purchase my new camera. After seeing the results I’m now wishing I bought it months ago! The images are so clear and makes everything look 1000 times better than my old D90 photos (aww but I still love you D90 – all the things we’ve seen together!). I’m no technical camera geek but this camera is the business. Augh, anyway, I’m in love with it and I hope you all enjoy the photos. :)
I’ve been thinking about this weeks recipe for just about as long as the camera itself. In early June I was craving tacos but I know that most of the ingredients are summer produce and out of season; I really don’t like buying out of season. I then had a bit of an epiphany and decided to substitute the ingredients for a winter style taco. I’m entering a new phase of my life where I love cabbage (who knew, ha) and other wintery vegetables. I now prefer cabbage instead of salad in tacos as it’s so much crunchier and feels fresh and super healthy (and who could resist that beautiful purple colour!). BUT… the one thing that made these tacos so deliciously tasty and moreish was definitely the pulled pork (!!!!!!!).
It’s a new thing to me this pulled pork bizzo, but our friend Nik is o-b-s-e-s-s-e-d with it. He cooks it in big batches and makes pulled pork sandwiches to take to work with him everyday. I had only heard how amazing it was second hand, so I thought it was time I give it a go. I found the original recipe on a blog called Kevin and Amanda but changed things up a little. I found it was all quite time consuming (but I had time so I didn’t mind) so I’m sure you could probably skip the brine/marinating step. It’s all about slow roasting for me this winter and this is another good excuse to get that slow cooker out of the cupboard.
Like I said, I’ve been thinking about this for a while, so I wanted to do it properly – which meant making the soft shelled tacos as well (which is DEAD easy by the way). If you can make pancakes, you can make these. Be sure to give it a go for the full homemade taco experience!
Pulled Pork Winter Tacos
Pulled pork recipe adapted from Kevin & Amada blog
3 tsp ground cumin
3 tsp garlic & herb powder
3 tsp chili powder
3 tsp cayenne pepper
3 tsp salt
3 tsp paprika
1/2 cup brown sugar
1/2 cup salt
1/2 cup brown sugar
2 qts cold water
3 tbsp dry rub mix
1. Make your rub by adding all ingredients into a airtight bag or container and mix well.
2. Make your brine by adding all ingredients together into a large bowl. Add the pork and let it marinate for 8 hours (or however long you can spare).
3. Once you’ve marinated the pork for long enough, take it out and dry off with paper towel. Cover the meat in almost all the rub mixture but leave 3 tbsp for the sauce. Cook in a slow cooker over night and just cover the bottom of the pan with some of the brine mixture.
4. After the 8 hours take the meat out and scrape off any excess fat. The meat is now ready for your tacos.
Tomato bean sauce
I felt like the tacos needed a sauce of some sort to go with it so I made this from the left over spices.
400g can of crushed diced tomatos
1 onion diced
2 garlic cloves, crushed
3 tbsp of the dry rub spice mix
1. Add the diced onion to a hot fry pan with a good glug of olive oil. Once brown, add garlic, tomatos and spice mix and cook for 5 minutes.
Soft shell tacos
Adapted from a Cooks.com recipe
1 cup plain flour
1/2 cup corn meal (I substituted for polenta)
pinch of salt
1 3/4 cups water
1. Add all ingredients together and beat until smooth. Once all lumps have been beaten out, add a small ladle full of mixture to an unoiled medium heat frypan. Cook until the edges brown slightly, flip and cook the other side.
Sour cream sauce
3 heaped tbsp sour cream
3 heaped tbsp greek yoghurt
good pinch of salt
sprinkling of paprika
Once you’ve made the tacos, pork and sauces you just need to build them! I used the following ingredients:
purple cabbage grated
good quality vintage cheese grated