Pulled Pork Tacos
A shoulder cut is traditionally used for pulled pork but braising pork belly slowly in liquor creates sublime results because the meat just falls apart into the rich cooking stock. This dish tastes even better made ahead and served the next day. Simply reheat it gently in a saucepan with a little water.
1 tablespoon cumin seeds
1 tablespoon olive oil
1 red onion, coarsely cut into wedges
½ cup soy sauce
3 tablespoons Jim Beam® Bourbon
2 tablespoons maple syrup
1 ½ cups water, plus extra as required
2 ¾ lb. pork belly, skin removed, cut into 8 pieces as bones allow (reserve the bones)
12 soft or hard taco shells
Preheat the oven to 350℉.
Heat a small Dutch oven over medium heat, add the cumin seeds, and toast for just 2 minutes, until fragrant. Add the oil and onion and cook for 5 minutes until the onion is soft.
Switch off the heat, add the soy sauce, bourbon, maple syrup, and measured water and stir to combine. Now add the pork belly pieces, ensuring they are submerged in the liquid. Cover the Dutch oven with the lid. You need a tight fit here to really lock the flavors into the pot.
Transfer to the oven and cook for 4 hours, checking every hour or so and adding a little more water if necessary. Remove from the oven and let rest, covered, for 30 minutes.
Discard any liquid fat from the surface and remove all bones and any large chunks of fat. Using 2 forks, pull the meat into the remaining sauce and add a splash of water to loosen.
Serve the warm meat inside the tacos, topped with salsa.