Slow Cook Pork Neck Tacos with Pineapple Salsa
When the weather warms up, you want food that’s cooking whilst you’re enjoying the outdoors and pork neck is perfect for exactly that.
Pork neck is a favourite for slow cooking. All that marbling melts away over a few hours and leaves you with meat that’s juicy, tender and falls apart at the touch of a fork. You’ll have plenty to go around for dinner and lunches as the Gooralie Pork Necks are on the larger size.
Ingredients:- 1,8kg pork neck
- 2 tsps ground cumin
- 2 tsps smoked paprika
- 1 tsps chilli flakes (or chipotle powder)
- 1 tsps dried oregano
- 2 tsps salt
- 1 tss black pepper
- 1 tblsp brown sugar
- 2 tblsp olive oil
- 1 brown onion, sliced
- 4 garlic cloves, crushed
- 2 orange, zested and juiced
- 2 limes, juiced (plus extra wedges to serve)
- 250 mls chicken stock
- 1/2 small fresh pineapple, peeled, cored and cut into thick rings
- small red onion, finely diced
- 1 long red chilli, finely chopped
- 1.2 bunch coriander, chopped
- 16 small tortillas
- 200 grams sour cream, to serve
Method:
- Rub the pork: Mix cumin, smoked paprika, chilli flakes or chipotle powder, dried oregano, salt, black pepper and brown sugar. Pat the pork neck dry and rub the spice mix all over. If you have time, leave it covered in the fridge for a few hours or overnight.
- If you have time and your slow cooker allows stove top use, then sear the pork neck on all sides to brown and remove to a plate. Add in the onion and garlic and fry for 2 mins.
- Pour in the juice and zest from the orange, half the lime juice and chicken stock and stir for 30 seconds scraping up the browned bits. Place the pork into the slow cooker.
- Cover with lid and cook on low for approximately 8 hours or until it pulls apart easily with a fork.
- While the pork cooks, make the salsa. Char the pineapple rings on the BBQ or in a hot pan until well-marked, about 6 minutes each side. Cool slightly, dice and toss with small red onion, red chilli, coriander, and the remaining lime juice. Season with a pinch of salt.
- Shred the pork with two forks in the slow cooker and allow to sit in the juices to soak up all that flavour.
- To serve, warm your tortillas in a dry pan or over a flame. Fill with pork, pineapple salsa, a spoonful of sour cream, to serve, and a sprinkling of coriander and a lime wedges.
Notes
Leftover pork keeps for 4 days in the fridge and freezes well with some of the cooking liquid. Great in fried rice, toasties or on nachos.
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