Smoked pulled pork soft tacos with Corsican clementine, lemony brocciu, and maquis herbs

Ingredients

• 900 g boneless pork shoulder or collar
• 9 small soft flour tortillas
• 2 tbsp dark soy sauce
• 2 tbsp Corsican maquis honey
• 4 tbsp red wine vinegar
• 3 fresh Corsican clementines
• 2 sprigs fresh rosemary sprigs
• 2 leaves fresh bay leaves
• 2 tbsp myrtle liqueur
• 180 g fresh brocciu cheese (or whole milk ricotta)
• 1 organic lemon
• 1 small fresh cucumber
• 120 g red wine vinegar cucumber pickles
• 2 handfuls fresh baby arugula
• 1 petit bouquet fresh mint leaves
• 1 tsp piment d'Espelette
• 1 tsp smoked paprika
• 1 tsp fennel seeds
• 3 tbsp extra virgin olive oil
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper
• 1 handful applewood smoker chips or pellets

Method

1. Mix the salt, black pepper, smoked paprika, piment d'Espelette, and lightly crushed fennel seeds. Rub the boneless pork shoulder all over with this spice blend and 1 tbsp olive oil.
2. Preheat the electric smoker to 120 °C (250 °F) on Smoker mode with applewood pellets or chips. Smoke the pork for 3 hours with the fresh rosemary and bay leaves placed alongside or in the pan, until a dark, fragrant bark forms.
3. Whisk together the dark soy sauce, honey, freshly squeezed juice of 2 clementines, myrtle liqueur, 2 tbsp red wine vinegar, and 80 ml (1/3 cup) water. Pour around the pork, cover tightly, and continue braising at 150 °C (300 °F) for 1 hour 30 minutes to 2 hours, until the meat shreds effortlessly with a fork.
4. While the meat finishes braising, prepare the red wine vinegar cucumber pickles (see prepared component).
5. Mash the brocciu with the finely grated lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt. Keep chilled: the mixture should remain thick and creamy, not runny.
6. Shred the pork directly in its braising juices. If too much liquid remains, reduce it in a small saucepan over medium heat for 5 to 8 minutes, then toss back with the pulled pork until glossy and thoroughly coated.
7. Warm the tortillas for 20 to 30 seconds per side in a dry skillet or directly in the appliance on low air fryer mode, just until soft and pliable.
8. Assemble each taco with a spoonful of lemony brocciu, warm smoked pulled pork, drained cucumber pickles, fresh baby arugula, mint leaves, and segments from the remaining clementine. Finish with a drizzle of extra virgin olive oil and a pinch of piment d'Espelette.

Nutrition

Per serving

Energy

760.3 kcal

Protein

39.25 g

Carbohydrate

59.01 g

Fat

38.81 g

Fibre

9.32 g

Calcium

216.17 mg

Iron

8.57 mg

Magnesium

54.91 mg