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Chopped pork shoulder larb taco
Danish Crown foodservice and chef Neil Rankin have teamed up to create six premium dishes to show a different side to BBQ using cuts from Danish Crown’s Dry Aged and 1887 British Meats range.
More recipe ideas can be found at www.danishcrownfoodservice.co.uk.
1 Boston Butt Pork Shoulder
300ml of larb dressing
50g coriander, roughly chopped
50g mint, roughly chopped
50g dill, roughly chopped
30g roasted rice powder
4 thai chillies finally chopped
8 tortillas (corn or wheat)
FOR THE DRESSING:
200ml fish sauce
200ml lime juice
60g light brown sugar
60g toasted rice powder (see below)
60g ginger and garlic paste
FOR THE RICE POWDER
Toast uncooked white rice in a dry pan and blitz in a blender till you get a rough powder.
FOR THE SHOULDER
Rub it up, then smoke at 120°C for 6 hours without opening your smoker.
Wrap the butt tightly in foil or peach/butcher’s paper and put it back in the smoker. Leave to cook for 6–8 hours or until the pork reaches an internal temperature of 92–95°C. (lf you don’t have a great smoker for such long cooks, this stage could be done in the oven at 120°C.)
Whilst still wrapped, press down on the parcel to start breaking up the pork inside and make a flatter easier-to-chill shape. Leave the pork to cool for a while at room temperature. You can eat it now but to make it even better, chill in the fridge for at least 24 hours. Pork changes dramatically when it is cooled and reheated.
Hot or cold, mix the pork with the dressing and cook the taco on a dry pan.
Add the pork to the taco, top with fresh herbs and chilli and dust on some extra rice flour.