This is the quintessential dish you want at your fiesta. Traditionally made from spit-grilled meat, we’ve taken flavour combination inspiration and made it into a meal you can easily make at home. 

Al Pastor-inspired pulled pork tacos 

Makes 10-12 

Ingredients

For the sauce  

10 dried chipotle chilli halves 
2 cup boiling water
6 cloves garlic, peeled
2 cups freshly squeezed orange juice 
⅔ cup chipotle in abodo sauce
4 whole garlic cloves 
3 Tbsp brown sugar  

Salt and milled pepper 
1.5kg pork shoulder  

For serving  

10-12 flour tortillas, grilled
1 pineapple, peeled, grilled and sliced
Pico de Gallo salsa
1 cup pickled red onions 
Chopped fresh parsley or coriander  

Also read: Grilled hake tacos with whole kiwi salsa

Method 

1. Place chillies in a large bowl and cover with water. Set aside for 15 minutes to steep.
2. Preheat oven to 180°C.
3. Combine hydrated chillies in water with the remaining sauce ingredients. Blitz until smooth, using a jug blender or stick blender.
4. Season meat well and place in a heavy-bottom, oven-safe pot.
5. Add blitzed sauce to pot, top up with water to ensure meat is at least ¾ covered. Close with a lid. (If your lid isn’t tight, cover with foil.)
6. Roast for about 2 ½-3 hours, turning meat over every 30 minutes, until
   pork is very tender.  
7. Remove meat, cool until it can easily be handled, and shred meat finely. (Discard any bones, skin or gristle.) 
8. Reduce sauce in pot over high heat for 3-5 minutes, or until it reaches the consistency of tomato sauce. Return shredded meat to pot and toss through to coat evenly. 
9. Ladle grilled flour tortillas with about ½ cup pulled pork and top with pineapple slices, pickled onion and salsa. Serve immediately. 

Recipes and styling: Liezl Vermeulen 

Photography: Zhann Solomons 

Also read: Pulled-brisket tacos

The post Al Pastor-inspired pulled pork tacos appeared first on MyKitchen.

Zola Nene is a household name in the culinary world. Impress your friends with 4 of her yummy recipes.

Pulled pork shoulder 

Serves 6-8 • Total time 4 hours

Ingredients 

1 Tbsp ground cumin 
1 Tbsp ground coriander 
2kg boneless pork shoulder 
5 spring onions, chopped 
3cm piece fresh ginger, sliced 
1 green chilli 
¼ cup brown sugar 
2 cups apple juice 
1 cup water 
2 Tbsp olive oil
Salt and milled black pepper  

Method 

1. Preheat oven to 160°C. 
2. Mix together the cumin and coriander, then rub all over the pork. 
3. Transfer the meat to a roasting dish. Add the spring onions, ginger, garlic, chilli, sugar, apple juice and water. 
4. Drizzle the pork with olive oil and season. Roast uncovered for 4 hours or until the pork is fork tender. 

Roast leg of lamb 

Serves 6-8 • Total time 1 hour 20-30 minutes

Ingredients 

2kg leg of lamb, bone in 
Salt and milled black pepper 
4 cloves garlic, crushed 
2 sprigs rosemary, chopped 
Handful fresh mint, chopped 
1 lemon, zested and juiced 
¼ cup olive oil 

Method 

1. Preheat the oven to 200°C. 
2. Place the lamb into a large roasting dish and season generously with salt and pepper. 
3. Mix the garlic, rosemary, mint, lemon zest, lemon juice and olive oil and rub this all over the surface of the lamb. 
4. Roast the lamb, uncovered for 1 hour and 15 minutes. If you like your lamb a little more well done, leave it in for an extra 20-30 minutes. 
5. Leave lamb to rest, wrapped in foil, for at least 20 minutes before carving. 

Aromatic Greens 

Serves 4 • Total time 10 minutes

Ingredients 

2 large bunches Swiss Chard 
¼ cup olive oil 
1 clove garlic, thinly sliced 
½ tsp chilli flakes 
1cm piece fresh ginger, cut into matchsticks 
2 tsp cumin seeds 
2 tsp black mustard seeds 
Salt and milled black pepper  

Method 

1. Wash the Swiss chard thoroughly in clean water, then remove the stalks from the leaves and roughly chop the leaves. 
2. In a cold pan, add the oil, garlic, chilli flakes, ginger, cumin and mustard seeds, then place over heat and allow to warm up gently and sizzle until the aromatics release their flavour. 
3. Add the chopped leaves and stir until they are wilted: the water from washing the leaves will create enough steam to cook the greens sufficiently. Season to taste. 

Honeycomb cream pancakes 

Serves 4 • Total time 1 hour

Ingredients 

For the honeycomb

100g castor sugar 
¼ cup golden syrup 
1 tsp bicarbonate of soda  

For the pancakes

280g cake flour, sifted 
2½ cups milk
½ cup water 
2 large eggs 
30ml sunflower oil  

For the filling

2 cups cream 
¼ cup icing sugar 
1 tsp vanilla extract  

Method 

1. To make the honeycomb, line a baking tray with baking paper or greased foil.
2. Place the sugar and syrup in a saucepan and stir to mix. Do not stir it again but allow it to gently melt over low heat. 
3. Once dissolved, bring it to a simmer for about 3 minutes until it turns the colour of map syrup, then remove from the heat whisk in the bicarbonate of soda and allow the mixture to froth up. 
4. Tip the mixture onto a lined baking tray and allow it to set. Once set, bas it into small pieces. 
5. To make the pancakes, combine the flour, milk, water, eggs and oil in a bowl. 
6. Heat a lightly greased non-stick frying pan and then ladle enough batter to make a thin layer. Lift and tilt the pan to spread the batter evenly. 
7. Cook until bubbles appear on the surface and then flip over and cook on the other side for a minute. Slide the cooked pancake onto a plate and keep warm under a tea towel while you make the rest. 
8. For the filling, combine the cream, icing sugar and vanilla extract in a bowl and whisk to soft peaks. Fold in a large handful of the crushed honeycomb. 
9. When ready to serve, spoon some filling onto each pancake and either fold in half or roll up like a cigar. 

Words by: Chad January
Photography: Zhann Solomons

Also read: Zola Nene reflects on milestones and latest award

The post Our top 4 must-tries by Zola Nene appeared first on MyKitchen.

 It’s a party in the USA with these classic recipes inspired by American cuisine

Pulled pork sliders

MAKES 16 sliders • TOTAL TIME 3 HRS 25 MIN

FOR THE PULLED PORK 

Boneless pork shoulder 1.8 kg

Brown sugar 3 tbsp

Salt ½ tsp

Smoked paprika 1 tbsp

Dried oregano 2 tsp

Garlic powder 1 tsp 

Onion powder 1 tsp

Ground cumin 1 tsp

Freshly ground black pepper

Vegetable oil 2 tbsp

Beer 1 cup

Chicken stock 1 ⅓ cup

Tomato sauce  ⅓ cup

Bay leaves 2 

Barbecue sauce  2 ½ cups 

FOR THE COLESLAW

Coleslaw mix 4 cups

Apple, cut into matchsticks 1

Mayonnaise 2 cup 

Lemon juice 1 tbsp 

Salt and pepper

TO SERVE

Slider buns, lightly toasted 8–10 

PULLED PORK

1. Preheat the oven to 250°C. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.

2. Combine brown sugar, salt and all the herbs and spices, then season with black pepper. Rub all over the pork.

3. Heat the oil in an oven over a medium high heat. Add the pork and sear on all sides. Pour the beer, chicken stock and tomato sauce in and around the pork and mix. Add the bay leaves and cover with a lid. 

4. Transfer to the oven and cook for 2–3 hours until tender enough to pull apart with a fork. Remove the pork from oven and let rest.

5. Shred the pork using two forks. Toss the shredded meat with the barbecue sauce and set aside. 

COLESLAW

1. Stir all the ingredients together and season to taste.

To serve

1. Top your lightly toasted buns with pulled pork and coleslaw. Serve warm.

Fried chicken and waffles

SERVES 4 • TOTAL TIME 1 HR 15 MIN 

FOR THE SPICY FRIED CHICKEN

Skinless chicken breasts, sliced into thick strips 4

Salt 2 tsp

Freshly ground pepper

Buttermilk 1 cup

Egg 1

Flour 3 cups

Cayenne pepper 1 ½ tbsp

Dried oregano 1 tbsp

Salt 2 tsp 

TO SERVE

Golden syrup or maple-flavoured syrup

Store-bought waffles 4

FRIED CHICKEN

1. Season the chicken with salt and pepper.

2. Whisk together the buttermilk and eggs in a bowl and set aside.

3. Combine the flour, cayenne pepper and oregano in a bowl and set aside.

4. Heat some oil in a large pot over medium-high heat.

5. Dip the chicken into the flour, shaking off the excess flour and then dip into the buttermilk mixture. Lay into the flour mixture again and fry in batches. Repeat until all the chicken is coated and cooked until golden brown and crispy. 

6. To serve, place a waffle on a serving plate and top with chicken strips. Drizzle with syrup and serve.

Deep dish pizza

SERVES 6–8 • TOTAL TIME 1 HR 10 MIN

For the TOMATO SAUCE

Butter 1 tbsp

Red onion, finely chopped ½ 

Tomato paste 1 tbsp

Chopped tomatoes 1 can

Sugar 1 tbsp

Dried oregano 1 tsp

Dried basil 1 tsp

FOR THE PIZZA

Store bought pizza dough 700 g

Grated mozzarella 2 cups

Italian sausages 4 

Grated Parmesan  to taste 

For the TOMATO SAUCE

1. Heat the butter in a pan over medium heat. Add the onion and fry until soft. Add in tomato paste and fry for 1 minute. Add in the chopped tomatoes, sugar and herbs, bring to the boil and then reduce the heat. Simmer on low for 15–20 min. 

FOR THE PIZZA

1. Preheat oven to 230ºC and coat the bottoms and side of a large springform cake tin with cooking spray.

2. Roll out your pizza dough on a lightly floured surface until 1 cm thick. Line your cake tin with the dough.

3. Sprinkle over 1 cup mozzarella cheese and top with the Italian sausage. 

4. Pour over the tomato sauce and top with the Parmesan and remaining mozzarella. Bake for 25–30 minutes. Remove from the oven and allow to sit for 5–10 minutes.

Apple Pie

SERVES 6–8 • TOTAL TIME 1 HR 40 MIN

Butter 3 tbsp

Apples, cored and cut into 8 wedges 12

Cinnamon ½ tsp

Nutmeg ¼ tsp

Salt ¼ tsp

Brown sugar 120 g + 2 tsp 

White sugar 1 tbsp

Water ⅓ cup+ 2 tbsp

Corn flour 2 tbsp

Lemon juice 1 tbsp

Shortcrust pastry rolls, thawed 2–3

Eggs, whisked 1 

1. Melt the butter in a pan over a medium-high heat and add the apples. Stir to coat the fruit with butter and cook, stirring occasionally.

2. Whisk together the spices, salt and sugars in a bowl and sprinkle over the apples. Cook for 2–3 minutes. Add  cup water, stirring to combine. Lower the heat and cook for 5–7 minutes, until the apples have started to soften. 

3. Combine the corn flour and leftover water in a bowl and mix to form a paste. Add the apple mixture and continue to cook, stirring occasionally, another 3–5 minutes. Remove the pan from the heat and add the lemon juice. Mix well to combine. Transfer the apple filling to a bowl and let it cool.

TO ASSEMBLE

1. Grease a pie dish with oil or softened butter, working it into any grooves. Line the pie dish with 1 roll of pastry, leaving 1–2cm hanging over the edges. Use a little water to patch pieces together if necessary.

2. Scrunch up a piece of baking paper, flatten out and line the pie crust. Fill with baking beans and blind bake for 15 minutes. Remove the weights and bake the pastry for a further 15 minutes until it is set but not browned. Trim off overhanging pastry with a serrated knife and set aside until cooled.

3. Add the apple filling into the pie shell and flatten until even in the tin, spreading it flat with the back of a spoon. Cut the second roll of pastry into a 1.5 cm thick strip and place on top of the pie in a lattice pattern (see tip below). Brush the pastry with the egg wash and sprinkle over with some brown sugar. 

4. Bake until the pastry is golden and crisp, about 45 minutes to 1 hour. Allow to cool for 15 minutes. 

5. Slice and enjoy with ice cream, flaked almonds and caramel sauce if desired.

Styling: Jezza-Rae Larsen
Stylist’s assistants: Sjaan van der Poleg & Kirsty Buchanan
Photography: Chanelle Naudt/hmimages.co.za

These 2 meat-free magic dishes are perfect for those cold winter evenings, and if you’re not a vegetable lover, it will make eating them so much easier.

The post Recipes Inspired by American Cuisine appeared first on MyKitchen.

Jan Braai’s pulled-pork served on a bun with a generous helping of Ranch dressing sure goes down a treat. You must try it!

SERVES 10 //  COOK TIME 260 mins

INGREDIENTS
For the ranch dressing
500 ml buttermilk
250 ml sour cream
90 ml chopped chives
2 tbsp Dijon mustard
Juice and zest of 1 lemon
1 tsp garlic powder
1 tsp salt and 1 tsp pepper
For the pulled pork
2 tbsp paprika
2 tbsp brown sugar
1 tsp salt and 1 tsp pepper
1 tsp ground cumin
1 tsp mustard powder
1 tsp cayenne pepper
2 kg pork shoulder, deboned
For the potjie
2 tbsp olive oil
1 onion, peeled and sliced
4 cloves garlic, peeled and crushed
500 ml chicken stock
250 ml beer or cider
To serve
Gherkins, halved
Red onions, peeled and sliced
Lettuce

METHOD
For the ranch dressing
1. Shake the buttermilk before opening. Combine with all the other dressing ingredients.
2. Cover and refrigerate.
For the pulled pork
1. Mix all the spices together, then rub into the pork shoulder.
For the potjie
1. Place the potjie on the fire, add the oil and onion, and fry for a few minutes.
2. Add the garlic and the pork shoulder to the potjie. Brown the pork on both sides. (This should not take longer than 10 minutes.)
3. Add stock and beer/cider, and bring to a gentle simmer. Cover and simmer for 3–4 hours, until the meat is very tender and starts to fall apart. Lift the lid and turn over the pork every 30 minutes. If the potjie starts to run dry at any time, add a little more stock or beer/cider.
4. Once done, remove from the fire and rest for 20 minutes.
5. Use forks to shred the pork, then mix the pulled pork with the leftover liquid in the potjie.
6. Build the rolls with pulled pork, dressing, gherkins, red onion and lettuce.

Are you looking for a great tasting single-serving meal this Sunday? Then this roast lamb chops with mushrooms recipe is for you.

The post Jan Braai’s pulled-pork appeared first on MyKitchen.

Our pulled pork tacos are everything! Slow-roasted pork shoulder, fresh slaw, and drool-worthy smoky BBQ sauce. What more could you possibly want?

SERVES 4 // COOK TIME 200 mins

INGREDIENTS
For the pulled pork
1 kg pork shoulder
Salt and black pepper
For the summer slaw
1 cup finely sliced red cabbage
½ red onion, finely sliced
1 green pepper, finely sliced
1 carrot, finely sliced
½ pineapple, finely chopped
1 cup mayonnaise
¼ cup apple cider vinegar
2 tsp maple syrup
1 tsp sea salt flakes
1 tsp black pepper
For the smoky barbecue sauce
1 cup tomato paste
1½ cups tomato sauce
1¼ cups brown sugar
1¼ cups red wine vinegar
½ cup molasses
2 tsp liquid smoke
2 tbsp butter
2 cloves garlic, peeled and finely chopped
1 tsp onion powder
¼ tsp chilli powder
2 tsp paprika
½ tsp celery seeds
¼ tsp ground cinnamon
1 tsp cayenne pepper
1 tsp salt
1 tsp coarsely ground black pepper
To assemble
8 small, soft tortillas, warmed
1 cup fresh coriander

METHOD
For the pulled pork
1. Preheat oven to 150°C.
2. Season the pork with salt and pepper. Place in a roasting pan, cover with foil and roast for 2½ hours, or until the pork is tender and pulls apart easily.
3. Remove from the oven and shred.
For the summer slaw
1. Combine the cabbage, onion, green pepper, carrot and pineapple in a bowl.
2. In a separate bowl, whisk together the mayonnaise, vinegar, maple syrup, sea salt flakes and pepper.
3. Combine the slaw and dressing.
For the smoky barbecue sauce
1. Mix together the tomato paste, tomato sauce, brown sugar, vinegar, molasses, liquid smoke and butter in a pot and place over medium heat.
2. Add garlic, onion powder, chilli powder, paprika, celery seeds, cinnamon, cayenne pepper, salt and pepper.
3. Reduce to a low heat and allow the sauce to simmer for 30 minutes, or until it has thickened up a bit.
4. Stir the pulled pork through the smoky barbecue sauce.
To assemble
1. Layer the pulled pork and summer slaw on the tortillas.
2. Top with coriander to serve.

Not only does this Mexican enchilada bake make the most of mince, a staple protein, it’s also perfect for themed dinners! You can also make this bake in a ‘lasagna style’ by layering strips of tortilla wraps, sauce, mince and cheese on top of each other.

The post Pulled pork tacos appeared first on MyKitchen.

Nothing says ‘fast food’ like a snackwich! Create your own gourmet treat with this pulled pork snackwich. If you aren’t so big on sauerkraut, you can always swap it out for some yummy slaw instead.

MAKES 1 // COOKING TIME 15 min

INGREDIENTS
2 slices white bread
¼ cup grated Cheddar
¼ cup pulled pork
1 tbsp sauerkraut
1 tsp wholegrain mustard
Butter, to spread

METHOD
1. Preheat your snackwich maker.
2. Layer one slice of bread with cheese, pork and sauerkraut. Spread mustard on the other slice, and season with salt and pepper. Sandwich together.
3. Spread a generous amount of butter on the outside of the sandwich. Toast until crispy.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

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