|Pork shoulder, bone in||1 kg|
|Chicken stock||200 mL|
|Traditional Ale||355 mL|
|Orange juice||200 mL|
|Apple cider vinegar||2 tsp|
|White onion, diced||100 mL|
|Garlic, minced||25 mL|
|Club House Ancho Chili Pepper, Ground||2 tsp|
|Old Bay Seasoning||2 tsp|
|Club House Chipotle Chili Pepper, Ground||1 tsp|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
|Red onion, sliced||1 each|
|Apple cider vinegar||2 cups|
|White sugar||1/2 cup|
|Ancho Chili Mayo|
|Club House Ancho Chili Pepper, Ground||1 tbsp|
|Tortilla shells, grilled||8 each|
|Feta Cheese||1 cup|
|Cilantro leaves, fresh||1/2 cup|
Chef’s Tip: Pair these street tacos with an OLD BAY Caesar.
This recipe was created for Club House for Chefs by: Eric Wilson, Chef at Murrieta’s Bar & Grill in George Town.
For the Pulled Pork: In a braising pan, brown the pork shoulder. Once browned add the diced onions, minced garlic and spices. Let the pork shoulder sweat. Next, add the chicken stock, orange juice, beer, and apple cider vinegar. Cover and set into oven at 150 degrees Celsius for 4 hours. Pull meat apart.
For the Pickled Onions: Bring Apple cider vinegar, water and sugar to a boil. Add sliced red onion and cool. Let sit for one hour.
For the Ancho Chili Mayo: In a small bowl, combine mayo and Club House Ancho Chili Pepper, Ground.
For Serving: Grill 8 tortilla shells add pulled pork. Finish with Ancho chili mayo, cilantro leaves, pickled red onion, feta and a squeeze of lime.