Proper Job carnitas tacos

Pile these Mexican tacos with pineapple salsa and avo slices
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Proper Job carnitas tacos

Jack Stein shares his recipe for St Austell Brewery Proper Job carnitas tacos with pineapple salsa

www.staustellbrewery.co.uk

Serves    3

Oven temp    160°c / gas 3

Supported by

Indy Coffee Box
  • You will need
  • Method
  • Vegetable stock 1l
  • Proper Job IPA 250ml
  • Bay leaves 2
  • Pork shoulder 1kg, with fat and skin on
  • Corn tortillas to serve
  • Lime wedges to serve

For the Mexican tomato sauce

  • Olive oil 3 tbsp
  • Chopped tomatoes 400g can
  • White vinegar ½ tsp
  • Onion powder 2 tsp
  • Garlic powder 1 tsp
  • Cumin ½ tsp
  • Paprika 1 tsp
  • White sugar 1 tsp
  • Cayenne pepper 1 tsp
  • Oregano 1 tsp

For the pineapple salsa

  • Pineapple 1, peeled and sliced into 1cm thick slices
  • Olive oil
  • Red onion ½, finely diced
  • Red chilli 1, diced
  • Coriander a small bunch, chopped
  • Lime juice 2 tbsp

Optional extras

  • Sour cream
  • Avocado slices
  • Jalapeños
  • Lime wedge
  1. Preheat the oven to 160°c / gas 3.
  2. In a pan, heat the vegetable stock with the Proper Job and the bay leaves.
  3. Place the pork shoulder in a deep baking tray, skin side up, and rub with sea salt. Once the vegetable stock is hot pour it around the pork shoulder, almost covering all of it. Cover with baking paper and seal the dish with aluminium foil.
  4. Place the pork shoulder in the oven, only removing after 4 hours and when you have tested the softness: it should fall apart when using a fork to pull the meat. If it’s not at this stage return to the oven for as long as it takes.
  5. For the Mexican tomato sauce: prepare the sauce while the pork finishes cooking. Heat the oil and combine all of the ingredients in a pot and cook together over a low heat for about 20 minutes until slightly thickened.
  6. When the pork is cooked, add one cup of vegetable stock to the sauce and remove the bay leaves.
  7. Take away the pork skin and fat layer and discard. Remove the pork meat from the stock and place into a large bowl. Shred the meat with a fork or tongs, then add the prepared tomato sauce and stir through. Taste and season with salt if necessary. If it requires more liquid add a little more of the leftover stock.
  8. For the pineapple salsa: heat a griddle pan on a medium-high heat. Rub the pineapple slices with a little olive oil and cook each side for a few minutes. Remove from the pan and cut the pineapple slices into cubes. Place in a bowl with the onion, chilli and coriander then squeeze the lime juice over and mix together.
  9. Heat the corn tortillas in a dry frying pan for 1-2 minutes each side. Top with the carnitas mix and pineapple salsa. Add the sour cream, avocado slices and jalapeños. Serve with lime wedges.

You will need

  • Vegetable stock 1l
  • Proper Job IPA 250ml
  • Bay leaves 2
  • Pork shoulder 1kg, with fat and skin on
  • Corn tortillas to serve
  • Lime wedges to serve

For the Mexican tomato sauce

  • Olive oil 3 tbsp
  • Chopped tomatoes 400g can
  • White vinegar ½ tsp
  • Onion powder 2 tsp
  • Garlic powder 1 tsp
  • Cumin ½ tsp
  • Paprika 1 tsp
  • White sugar 1 tsp
  • Cayenne pepper 1 tsp
  • Oregano 1 tsp

For the pineapple salsa

  • Pineapple 1, peeled and sliced into 1cm thick slices
  • Olive oil
  • Red onion ½, finely diced
  • Red chilli 1, diced
  • Coriander a small bunch, chopped
  • Lime juice 2 tbsp

Optional extras

  • Sour cream
  • Avocado slices
  • Jalapeños
  • Lime wedge

Method

  1. Preheat the oven to 160°c / gas 3.
  2. In a pan, heat the vegetable stock with the Proper Job and the bay leaves.
  3. Place the pork shoulder in a deep baking tray, skin side up, and rub with sea salt. Once the vegetable stock is hot pour it around the pork shoulder, almost covering all of it. Cover with baking paper and seal the dish with aluminium foil.
  4. Place the pork shoulder in the oven, only removing after 4 hours and when you have tested the softness: it should fall apart when using a fork to pull the meat. If it’s not at this stage return to the oven for as long as it takes.
  5. For the Mexican tomato sauce: prepare the sauce while the pork finishes cooking. Heat the oil and combine all of the ingredients in a pot and cook together over a low heat for about 20 minutes until slightly thickened.
  6. When the pork is cooked, add one cup of vegetable stock to the sauce and remove the bay leaves.
  7. Take away the pork skin and fat layer and discard. Remove the pork meat from the stock and place into a large bowl. Shred the meat with a fork or tongs, then add the prepared tomato sauce and stir through. Taste and season with salt if necessary. If it requires more liquid add a little more of the leftover stock.
  8. For the pineapple salsa: heat a griddle pan on a medium-high heat. Rub the pineapple slices with a little olive oil and cook each side for a few minutes. Remove from the pan and cut the pineapple slices into cubes. Place in a bowl with the onion, chilli and coriander then squeeze the lime juice over and mix together.
  9. Heat the corn tortillas in a dry frying pan for 1-2 minutes each side. Top with the carnitas mix and pineapple salsa. Add the sour cream, avocado slices and jalapeños. Serve with lime wedges.
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Indy Coffee Box

'If preparing in advance, refrigerate the shredded pork and the leftover stock separately then, while re-heating add some stock to give juiciness to the meat,' says Jack

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