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Slow Roasted Pork Shoulder Taco With Roasted Carrots, Pickled Turnips and Harissa Aioli
PORK FOODSERVICE28Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. boneless pork shoulder
- 2 Tbsp. smoked paprika
- 2 tsp. salt
- 2 Tbsp. olive oil
- 1/4 cup honey
- 1/4 cup sherry vinegar
- 4 cloves garlic (smashed)
- 1 cup chicken stock (or water)
- 2 lb. carrots (baby bunched, peeled with tops removed)
- 1 Tbsp. olive oil
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. smoked paprika
- 2 turnips (large, peeled)
- 1 cup white wine vinegar
- 1/4 cup water
- 1 1/2 tsp. salt
- 1/2 tsp. sugar
- 1 cup mayonnaise
- 1/2 cup harissa spice mix (found in Specialty Markets or Online - Can Substitute Other Red Chili Pastes or in a pinch 1 Seeded, Smashed Chipotle Chili)
- 1/2 lemon
- 12 white corn tortillas (or more warmed on a griddle until soft)
- pork (Warm, slightly shredded)
- roasted carrots
- turnips (Pickled)
- harissa aioli
- cilantro (Picked)
- mint (Picked)
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Directions
- Rub pork generously with smoked paprika and salt.
- Preheat large Dutch oven-style pan over medium high heat.
- Sear the pork on all sides until nicely browned.
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