OnTap Magazine

ontapmag.co.za | Spring 2025 | 47 INGREDIENTS Pork Rub: ½ tsp salt & ½ tsp pepper 1 tsp smoked paprika ¼ tsp ground cumin 1 tsp chilli flakes ¼ tsp ground coriander ½ onion, sliced 1 tsp dried garlic flakes 1 Tbsp tomato paste 1 Tbsp honey or brown sugar 1 Tbsp apple cider vinegar 2 Tbsp Worcestershire sauce 1 Tbsp soy sauce ½ tsp dry mustard Pulled Pork: 500 g pork fillet 440 ml bottle Tamarillo-Granadilla Sour 1 garlic clove, finely chopped For the Citrus-Granadilla-Mint Slaw: 3 cups shredded cabbage or rainbow slaw Zest and juice of 1 lime Pulp of 1 granadilla Small handful fresh mint, finely chopped 3 Tbsp plain yoghurt or mayo (optional) Salt and pepper, to taste To Serve: Taco shells Pickled red onions (optional) Extra mint or coriander leaves for garnish Lime wedges 1. Marinate the Pork: Combine the rub ingredients in a bowl and mix well. Coat the pork fillet with the rub, cover the bowl with plastic wrap, and refrigerate for at least 1 hour, or overnight for deeper flavour. 2. Braise the Pork: Preheat the oven to 150°C and use this time to sear the pork fillet on all sides until nicely browned. Once browned, add the beer and chopped garlic. For fewer dishes, use a cast iron pot—you can sear and then cover it with a lid for slow braising in the oven. Alternatively, sear in a pan, transfer to a baking dish, and cover tightly with foil. Cook for 3.5 to 4 hours, checking hourly to ensure there’s still liquid (add water if needed), until the pork is fall-apart tender. 3. Shred & Sauce: Remove the pork and shred with two forks. Reduce the braising liquid on the stove if needed, then return the shredded meat to the sauce and stir through. 4. Make the Slaw: Combine all slaw ingredients. It should be fresh, tangy, and light—adjust lime, salt or yoghurt to your taste. 5. Assemble: Warm your taco shells. Pile with pulled pork, top with the slaw, and garnish with pickled onions and fresh mint or coriander. Add a squeeze of lime to finish. METHOD BEER PAIRING SUGGESTION Serve this with the same tamarillo-granadilla sour you cooked with—the tart fruitiness enhances the pork and slaw beautifully. If unavailable, any fruited sour or even a hoppy IPA will work well.