Small Plates Big Flavor

Posted on: October 28, 2011 | Posted in: In the Press

Recipe Chef Michael Farrell for Louisiana Cookin'
Servings: Makes 10 Tacos
Pairings: Abadia Retuerta Rivola (Spain)

For the Pulled Pork:

  • 1 2-pound pork shoulder (Boston butt)
  • 2 tablespoons Liquid Smoke
  • Cajun seasoning, to taste
  • 2 tablespoons olive oil
  • 1 rib celery, small dice
  • 1 carrot, small dice
  • 2 onions, small dice
  • 1 whole garlic, bulb split
  • 5 sprigs thyme
  • 1 quart pork stock
  • 10 large flour or corn tortillas
  • Oil for frying
  • Guacamole
  • Salsa Fresca
  • Lime wedges, for serving

Guacamole:

  • 2 ripe Haas avocados
  • 1/2 small red onion, minced
  • salt and freshly ground pepper, to taste
  • juice of 1/2 lime (about 1 tablespoon)

Salsa Fresca:

  • kernals scrapted fro 2 ears fresh, raw corn (about 1 1/2 cups
  • 1 jalapeño pepper, minced
  • 3 tablespoons chopped fresh cilantro
  • 1/2 cup minced red bell pepper
  • 1/2 cup minced red onion
  • juice of 1 lime (about 2 tablespoons)
  • salt and freshly ground pepper, to taste

Pairings:  Abadia Retuerta Rivola (Spain) Instructions: 

For the Pulled Pork:

Generously rub pork shoulder with Liquid Smoke, then Cajun seasoning. Let sit, refrigerated, overnight..

Add the olive oil to a large covered sauté pan set over medium-high heat.

Add the celery, onions, and carrots and cook until lightly caramelized, about 7 minutes. Add garlic, thyme sprigs, and pork stock. Raise heat to high and bring to a boil.

Add the pork shoulder, cover, reduce heat to low, and simmer for 3 hours or until fork tender. When finished, shred the pork with two forks.

Preheat a deep fryer to 350ºF.

Using a cookie cutter or a knife, cut 5-inch circles out of the large tortillas. Fry the rounds in oil until crisp and light brown. Immediately invert each round and fit the tortillas between the grates of an oven rack to bend them into taco shells. Allow to cool.

Layer ingredeints in each shell in the following order: pork, guacamole, salsa fresca. To serve, on a long platter alternate tacos and lime wedges in a row. The lim wedges will keep the tacos upright.

For the guacamole:

Mash the avocados until a puréed texture is achieved. Blend thoroughly with the onion, salt, pepper, and lime juice. Refrigerate until ready to use.

For the salsa fresca:

Combine all ingredients. Refrigerate until ready to use.

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