Ready Time: 2 hrs 15 mins
Preparation Time: 45 mins
Cooking Time: 1 hrs 30 mins
Serves: 6
Dany Angove is one of Western Australia's top chefs and is currently settled in the Margaret River at Leeuwin Estate as head chef.
Dany has helped gain the Gold Plate Award for best restaurant within a winery, producing outstanding food for 600 people at the annual Leeuwin Estate concerts and holds regular cooking classes and degustation dinners.
Ingredients
- 1.5kg Pork shoulder, bone in, skin on free range
- 500ml orange juice
- 1 x 400g tin whole peeled tomatoes
- 100ml Worcestershire sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon Szechuan pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon turmeric
- 1 brown onion – diced
- 2 chipotle peppers
Tortillas
- 2 cups massa flour
- Pinch sea salt
- 1 cup water
- 1 teaspoon extra virgin olive oil
Tortilla salad
- 20g cactus strips
- 20g fresh jalapeno
- 20g homini
- ½ red onion – sliced thin
- ½ radish – sliced thin
- ½ cup combination pick of parsley, coriander and chervil
Guacamole
- 2 avocado
- ¼ teaspoon toasted cumin
- ½ teaspoon tabasco sauce
- 1 lime, juiced
- 2 teaspoons fresh coriander picked
- ½ red onion, diced
- 1 tomato, deseeded cut into fine dice
Method
- Place pork into Fast Slow Cooker, put all other ingredients into a food processor and blitz until smooth, pour over pork.
- Set PRESSURE COOK function and HIGH pressure. Set the timer for 45 mins. Please note cooking time will vary according to meat size and weight. Place lid on cooker and close the valve. Press START.
- Once pork is falling off bone remove the skin and flake coursely with a fork, set aside.
- Return pork to removable cooking bowl to warm through. Once heated, place into a small dish to serve.
- Serve guacamole into a 2nd small dish.
- To make the salad, toss all salad ingredients into a bowl and place into a 3rd small dish.
- Serving suggestion is to use a large plate for tortillas adding 3 small dishes onto the plate for self-serve.
- To eat, place pulled pork onto tortilla, adding guacamole and top with salad.
Tortillas
Mix in a bowl, cover and rest for 1 hour in the fridge. Then roll into 40g balls and between grease proof paper press in a tortilla press or roll with a rolling pin under thin in a circular shape.
To make the tortillas, heat a large char-grill pan over medium high heat. Place tortillas into pan and cook both sides until they puff up and are charred. Remove and place onto a large plate.
Guacamole
Blend all ingredients until smooth except the tomato and onion. Place into a bowl and add tomato, onion, salt and pepper.
Note Pulled pork means to pull away the pork meat softly from the bone.