Recipes, Wine and Spirits
Comments 18

Chipotle and passionfruit with Long White Vodka

lwv-passionfruit-pork065

Some people are iffy about fruit with meat.

I am not some people.

Sweet and savoury have always been in my culinary vocab. I practically grew up in a Chinese takeaway in Rotorua during the late ‘80s and early ‘90s. Back then, Dad and Uncle worked as chef owners and cooked a thousand sweet and sour pork dishes for their customers. Battered deep-fried pork smothered in a homemade sweet and sour sauce; this came with onions, capsicum and of course, pineapple. An instant classic. I grew up loving sweet and sour pork and I think many of you did too.

I enjoy cooking with natural sweet flavours and pork lends itself traditionally to fruit pairings, most commonly apple and pineapple but I found passionfruit also works beautifully.

This sweet and smoky pulled pork taco is inspired by Long White Vodka Passionfruit. With a light, tropical taste that’s not too sweet, Long White Vodka Passionfruit is my favourite of their three flavours. Containing no added table sugar, apple juice is used to give it just a little sweetness. A refreshing drop made in here New Zealand using all local ingredients: NZ sparkling water, triple distilled vodka, fruit juice and natural flavours. If you haven’t tried it yet, you can buy them at all liquor stores in 4 or 10 packs.

Passionfruit are in season until late winter but can be expensive so my recipe uses canned passionfruit pulp which you can find in the supermarket. If you have a passionfruit vine, please use fresh passionfruit pulp!

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This gluten free and dairy free recipe takes 3 hours in the oven, leaving you free to do other things or simply relax. You’ll need a dutch oven for this recipe. We were gifted ours as an engagement present 10 years ago. Used at least once a week, it’s still going strong. It’s great for wintery recipes and perfect for recipes that require stovetop searing followed by oven time.

Assemble the tacos before serving or lay everything out on the dinner table and have your guests assemble their own. Perfect for easy winter entertaining.

lwv-passionfruit-pork053

Chipotle and passionfruit pulled pork

Serves 4-6
Gluten free and dairy free

Ingredients

  • 1.5kg bone in pork shoulder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon oil
  • 2 cups passionfruit pulp (or 2 x 170g cans)
  • 3 tablespoons chipotle sauce
  • 2 tablespoons soft brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 onion, diced
  • 1 tablespoon cumin
  • 1 tablespoon smoked paprika

For the tacos: 16 warmed corn tortillas, 2 avocados, 2 limes, your choice of salad ingredients, micro-greens or coriander to garnish, and a bottle of chipotle sauce.

Preparation

  1. Preheat oven to 160°C and adjust your oven rack to a low position in the oven.
  2. Using a sharp knife, carefully remove the pork skin* and most of the fat under the skin. Season pork all over with salt and pepper.
  3. Heat a dutch oven on the stove and add 1 tablespoon oil. Add pork and sear on all sides until brown (2-3 minutes per side).
  4. Strain the passionfruit into a bowl, using a spoon to push through everything but the seeds. Discard the seeds. Add all the other ingredients, mix well and pour on top of pork.
  5. Cover with lid and place in a 160°C oven for 3 hours. When the pork is cooked and fork tender, remove from oven. Using tongs, find and remove the bones. Using a ladle or spoon, skim off visible fat from the sauce (about half a cup) and then pull the meat apart with 2 forks or with tongs until shredded. Stir to combine the meat with sauce, taste and adjust seasoning if required.
  6. Transfer to a serving dish (if you wish) and serve with taco ingredients. Twist open a Long White Vodka Passionfruit and enjoy.

* The pork skin can be turned into crackling. Delicious broken up and served in tacos or eaten as tasty bar snack with a refreshing drink.

Just score the skin side with a sharp knife, cut into batons, salt generously and roast skin up on a foil-lined tray for 20 minutes on a high rack in a 220°C oven. Remove the crackling to serve. Once the rendered fat has cooled and wrap up in the foil and throw away.

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Win with Long White Vodka

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To enter, simply complete the entry form below including a skill question (answer can be found here).

This competition is now closed. See who won here by visiting the winner announcement post here.

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18 Comments

  1. thefoodnestnz says

    You grew up in Rotorua? So did I! There’s some fruit and meat I still can’t handle (apricot chicken makes me cringe) but some I’m really starting to get a love for! I loveeeee the sound of this

    • What a coincidence! I wonder if you ever ate at the Chinese Takeaway on Old Taupo Road? Apricot chicken isn’t really my thing either but I do love pork with sweet sauces.

      • thefoodnestnz says

        Which one? We had a couple of favs growing up on that road!

  2. Agree with you– a smoky carnitas is great with a fruity topping– we do a mango salsa that a would be similar. Love you beautiful photos– makes me want o lift those tacos right off the screen! Fun to find your blog…

    • Thanks Rhonda. Mango salsa is such a great accompaniment to tacos and I suppose the fruity, tropical flavour isn’t so different to passionfruit either.

  3. Rachel Marie says

    These tacos look amazing! Love the colors as well. Thanks for liking my post about bombette. i look forward to discovering other recipes on your blog.

I love your comments! Your comments are like extra melted cheese on top.

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