6-serving version: soft tacos filled with smoked pulled pork glazed in honey, vinegar, and soy sauce, topped with fresh brocciu cream and cucumber pickles to cut through the richness.
Ingredients
- 1.8 kg boneless pork collar
- 18 small soft flour tortillas
- 4 tbsp dark soy sauce
- 4 tbsp Corsican maquis honey
- 8 tbsp red wine vinegar
- 6 fresh Corsican clementines
- 4 sprigs fresh rosemary
- 4 leaves fresh bay leaves
- 4 tbsp myrtle liqueur
- 360 g fresh brocciu
- 2 organic lemon
- 2 small fresh cucumber
- 240 g red wine vinegar cucumber pickles
- 4 handfuls fresh baby arugula
- 2 petit bouquet fresh mint
- 2 tsp piment d'Espelette
- 2 tsp smoked paprika
- 2 tsp fennel seeds
- 6 tbsp extra-virgin olive oil
- 2 tsp fine salt
- 1 tsp ground black pepper
- 2 handfuls applewood smoker chips
Method
- Mix the salt, black pepper, smoked paprika, piment d'Espelette, and lightly crushed fennel seeds. Rub the pork collar with this spice blend and 2 tbsp olive oil.
- Preheat the electric smoker to 120 °C in Smoker mode with applewood chips. Smoke the pork for 3 h with the rosemary and bay leaves placed alongside or in the roasting pan, until a dark, aromatic bark forms.
- Mix the dark soy sauce, honey, juice of 4 clementines, myrtle liqueur, 4 tbsp red wine vinegar, and 160 ml water. Pour around the pork, cover tightly, and continue cooking at 150 °C for 1 h 30 to 2 h, until the meat shreds easily.
- Toward the end of the cooking time, prepare the red wine vinegar cucumber pickles (see prepared component).
- Mash the brocciu with the finely grated lemon zest, 2 tbsp lemon juice, 2 tbsp olive oil, and two pinches of salt. Keep chilled: the cream should remain thick, not runny.
- Shred the pork in its braising juices. If there is excess liquid, reduce it for 5 to 8 minutes in a small saucepan, then pour it back over the meat for glossy, thoroughly coated pulled pork.
- Warm the tortillas for 20 to 30 seconds per side in a dry skillet or directly in the appliance on very low air fryer mode, just until pliable.
- Fill each tortilla with a spoonful of lemony brocciu, smoked pulled pork, a few drained pickles, baby arugula, fresh mint, and segments from the remaining clementine. Finish with a drizzle of olive oil and a dash of piment d'Espelette.
Nutrition
Per serving
- Energy
- 863 kcal
- Protein
- 45.74 g
- Carbohydrate
- 62.69 g
- Fat
- 45.59 g
- Fibre
- 7.64 g
- Calcium
- 152.97 mg
- Iron
- 5.68 mg
- Magnesium
- 45.6 mg
