Smoky pulled pork, pickled red onions, avocado and crumbled goat cheese on roasted jalapeño tortillas..
For the Pickled Onions (adapted from a recipe by David Lebovitz)
3/4 cup organic white vinegar
3 tablespoons rapadura
pinch of sea salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 star aniseseed
1 clove garlic, bruised
1 large red onion, peeled, and thinly sliced into rings
Bring all ingredients except onions to a boil in a non-reactive saucepan. Reduce heat and add the onions. Simmer 30 seconds, stirring continuously. Remove from heat and allow to cool to room temperature before transferring to the refrigerator for up to 3 months. Pickled onions may be eaten the day they are made, but taste best after 3 days in the refrigerator.
For the Tinga Poblana (adapted from a recipe by Rick Bayless)
2/3 pound pulled pork (I’ve used yesterday’s leftover Cuban pork)
1 red potato, cut into 1/4″ dice
1 Roma tomato, cut into 1/4″ dice
1 tablespoon Mexican oregano
1 teaspoon cumin seed
1 tablespoon leaf lard or pastured butter
1 cup chicken stock
1-2 chipotle chiles en adobo, chopped, plus 1-2 tablespoons sauce
1 teaspoon Worcestershire sauce
1 tablespoon smoked chile powder (optional)
Sauté diced potatoes and cumin seed in a tablespoon of leaf lard until soft but not browned, about 10 minutes. Add tomatoes, chipotle en adobo and oregano and cook until tomatoes have released all their water, about 5 minutes.
Add pork, chicken stock, chile powder and Worcestershire, cover and simmer 30 minutes, stirring occasionally. Add chicken stock as necessary to keep the pork from drying out. Season to taste with sea salt.
To serve, place pork mixture in the center of a tortilla (steamed corn or freshly griddled flour tortillas) and dress with pickled red onions. Add slices of fresh avocado, crumbled goat cheese and chopped cilantro.