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.

India - Land of Spices Typical South American Spices