Pulled Pork Tortillas with La Chinata Smoked Paprika

Tuesday, 07. July 2015

Pulled Pork Tortillas with La Chinata Smoked Paprika

Spanish firm NETASA presents “Pulled Pork Tortillas with La Chinata Smoked Paprika”. The main ingredients are pulled pork, a tasty tomato sauce and warm tortillas.

Pulled Pork Tortillas

Preparation time: 20 minutes, plus marinating

Cooking time: 12 hours

Serves: 10

Pulled Pork Ingredients:

  • 2 kg (4lb) pork shoulder (off-the bone)
  • 1 tbsp La chinata hot smoked paprika
  • 3 tbsp ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp coriander seeds,
  • 1 tbsp sugar
  • 1 tsp sea salt
  • 4 garlic cloves, minced
  • 1 tsp black pepper
  • 1 tbsp of red wine vinegar
  • 1 tbsp olive oil

For the Salsa:

  • ½ kg fresh ripe tomato, cubed
  • 1 small red onion
  • 4 tbsp chopped fresh parsley
  • 2 garlic cloves, minced
  • ½ red pepper, cubed
  • ½ green pepper cubed
  • 1 green chili, minced
  • 1 tsp La chinata hot smoked paprika
  • Juice of one lime
  • Salt, pepper to taste

The rest of ingredients:

  • Tortillas, warmed, for serving
  • Sour cream
  • Fresh parsley, chopped

Directions:

To make the rub, combine La Chinata smoked paprika, coriander, black pepper, sugar, ketchup, olive oil, vinegar, salt and garlic using a mortar and pestle or a blender. Mix well. Place the meat in a large pot and rub the pork with the spice mixture. Cover and marinate in the fridge for at least 4 hours or for up to 24 hours. Cover the pot with a lid and cook for 12 hours in a preheated 210° F (100°C) oven. Remove the pork from the pot and place on a platter or board. Use 2 forks to shred the meat. Moisten the meat with the juices from the pan. To make the fresh salsa, combine all the ingredients in a large bowl. Season to taste and gently toss. Heat tortillas following packet directions. Top tortillas with shredded pork, fresh tomato salsa, sour cream and fresh chopped parsley and serve.

*Pictures and recipe are from NETASA La Chinata.