Jars of Goodness | Pulled Pork, Beetroot Tacos with Peppered Pineapple Jam

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An artisanal selection of gourmet condiments, from jams and chutneys to vinaigrettes and sauces

M A D E W I T H L O V E I N K E N Y A

Smoked Spicy Pulled Pork, Beetroot Tacos with Peppered Pineapple Jam

(courtesy of @lelittlegourmand)

Preparation time: 8 hours

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INGREDIENTS

Jars of Goodness Peppered Pineapple Jam

SMOKEY SPICY PULLED PORK

500g pork belly
250ml vegetable stock
1 cup white wine
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chilli paste
1 tsp smoked paprika
1 tsp salt
1 tsp pepper
2 tsp BBQ sauce
2 tsp brown sugar
2 tsp sriracha sauce

BEETROOT TACOS

100g maxi flour (ugali)
100g home baking flour
2 tsp oil
2 tsp salt
1 beetroot, grated
1 cup hot water

TO ASSEMBLE

peppered pineapple jam
red cabbage, shredded
sriracha mayo
green onions

METHOD

Smoked Spicy Pulled Pork

Rub pork with a mixture of ginger, garlic, green chilli paste, smoked paprika, salt, pepper,
sriracha and brown sugar and place pork in a slow cooker, pour over the bbq sauce, vegetable
stock and white wine.
Slow cook the meat for 8 hours on low.
Once ready take a fork and pull the meat apart, it should be really easy and stringy.

Beetroot Tacos

Combine all ingredients to make a dough, roll the dough into 4.5 inch discs, heat a pan over medium heat and allow to cook for 1 minute.

To assemble

Take your taco, apply a generous amount of the peppered pineapple jam, add the smoked spicy
pulled pork, drizzle some sriracha mayo, add red cabbage and garnish with green onions.