Mediterranean pulled pork tacos

Huile d'olive de la Vallée des Baux-de-Provence – olives maturées PDO
Mature flavour
Tacos de porc effiloché méditerranéen
Photo credit: Céline de Cérou
Delicious tacos filled with slow-roasted pulled pork, carrot and onion pickles, a white sauce and rocket. All served with olive oil from the Baux-de-Provence Valley – olives ripened PDO!
A PDO
Preparation
20 min
A PDO
Resting time
16h
A PDO
Cooking time
3h
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course

Ingredients

A PDO
For 4 personnes
  • 500 g pork shoulder
  • 8 maize tortillas
  • 1 carrot
  • 1 red onion
  • Rocket
  • 100 g Greek yoghurt
  • 500 ml water or stock
  • 3 c. à soupe olive oil from the Baux-de-Provence Valley – olives ripened using the PDO method
  • 2 garlic cloves
  • 200 ml of cider vinegar
  • 4 c. à café sugar
  • A knob of butter
  • The juice of half a lemon
  • 1 c. à café smoked paprika
  • 1 c. à café dried oregano
  • Espelette chilli PDO
  • Salt (pepper)

Astuce

Choose an olive oil from the Vallée des Baux-de-Provence - PDO matured olives (matured flavour) for their aromas of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread.Or the PDO olive oil from Aix-en-Provence – matured olives, the PDO olive oil from Provence – matured olives, and the ‘matured flavour’ olive oils from France.

Instructions

  • The day before, prepare the pickles: cut the carrot and red onion into thin strips, then mix them with the cider vinegar and sugar. Leave to marinate overnight.

  • Leave the pork to marinate in 2 tablespoons of olive oil from the Vallée des Baux-de-Provence – PDO matured olives – smoked paprika, oregano, crushed garlic, salt and pepper for 4 hours in the fridge.

  • Drain the pork, keeping the marinade. Brown it in a casserole dish with a little olive oil and a knob of butter. Add the marinade and the stock a little at a time, and cook at 150°C for 3 hours. Then shred the pork.
  • Prepare the sauce by mixing together the Greek yoghurt, 1 tablespoon of olive oil, the lemon juice, 1 tablespoon of the meat juices, salt, pepper and Espelette pepper.
  • Warm the tortillas.

  • Top with the pork, the carrot and onion pickles, the rocket and the sauce. Drizzle with a little olive oil from the Vallée des Baux-de-Provence – PDO matured olives.

Astuce

Choose an olive oil from the Vallée des Baux-de-Provence - PDO matured olives (matured flavour) for their aromas of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread.Or the PDO olive oil from Aix-en-Provence – matured olives, the PDO olive oil from Provence – matured olives, and the ‘matured flavour’ olive oils from France.
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées for its notes of candied olive, black olive, olive paste, cocoa, mushroom, cooked artichoke, truffle and sourdough bread. You could also choose PDO huile d'olive d'Aix-en-Provence – olives maturées or PDO huile d'olive de Provence – olives maturées.

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