Bourbon and coke pulled pork tostadas with quick corn salsa
Tender and delicious bourbon and coke pulled pork served on tostadas with quick sweetcorn salsa and pickled onions. This recipe makes a big batch of pulled pork which you can serve in a variety of ways.
Author: Lucy Parissi | Supergolden Bakes
2kg| 4 1/2 pounds boneless pork shoulder
50g| 1/3 cup cornflourcornstarch
1tbspsoft brown sugar
1tbspground coffeenot instant
1tspancho chilli powder
freshly ground pepper - a few turns of the mill
60g| 2oz tomato paste
1onionpeeled and roughly chopped
1can cokenot diet! 330ml | 11fl oz
125ml| 1/2 cup chicken stock
80ml| 1/3 cup bourbon
few sprigs fresh thyme
<b>For the tostadas</b>
small tortillas or circles cut out of large tortillas
1tsbp butter - more if you are making a big batch
1tbspsundflower oil - more if you are making a big batch
2small red onionspeeled and sliced into thin rounds
125ml| 1/2 cup white wine vinegar
<b>Quick sweetcorn salsa</b>
* double if serving a big crowd
1small can sweetcorndrained
1red bell pepperfinely diced
1/2small red onionpeeled and finely diced
100g| 3 1/2 oz feta cheesecrumbled
1tbspfinely chopped coriandercilantro
juice of 1/2 lime
salt and freshly ground pepper to taste
Preheat the oven to 160C (325F). Set the shelf on the lower part of the oven.
Remove the thick layer of fat from the pork shoulder. Cut into thick chunks and pat dry with some kitchen paper.
Mix the cornflour, sugar, coffee, salt, garlic granules, cayenne, and chilli powder together. Add to a bowl and then toss the pork to coat on all sides.
Heat the oil in a lidded casserole dish (dutch oven) and then sear the pork on all sides - 3-4 minutes. You might need to do this in batches – if the meat is too crowded in the pot it will not brown properly.
Remove the pork and set aside.
Turn the heat up and pour the bourbon into the pot to deglaze – take care it doesn't ignite if you are using a gas stove! Scrape any browned bits using a wooden spoon.
Add the onion, garlic, tomato paste, coke, and stock and stir everything well to combine.
Return the pork to the pot, add the thyme, cover, and cook for 2 1/2 hours, or until the pork is fork tender.
Remove the pork from the pot into a bowl or platter and use two forks to shred. Add 2-3 ladlefuls of the cooking sauce, or enough to keep the meat moist.
Make the onion pickles: put the onion sin a jar with the sugar and vinegar. Mix and let stand for an hour or longer (keep in the fridge).
Make the salsa: heat the oil in a non-stick frying pan and pan fry the sweetcorn over high heat until it starts colouring and almost popping. Set aside to cool.
Mixed the cooled sweetcorn with the rest of the salsa ingredients and season to taste.
Heat the oil and butter in a non-stick frying pan and pan fry the tortillas for a couple of minutes, flipping over once, until lightly coloured and crisp. You can fry them in batches and drain on kitchen paper until ready to serve.
Top the tostadas with a generous amount of pulled pork then add the salsa and onion pickles. Eat immediately.