Pulled Capretto Tacos
Slow-cooked, fall-apart capretto shoulder, fresh salsa, creamy avo & a hit of chipotle mayo.
Serves 4 people
Ingredients
- 1kg Capretto shoulder
- 400g can tomato diced
- 1 cup chicken stock
- 2 cloves of garlic
- 1 tbs ground cumin
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp cayenne
- 1 tbs diced coriander stalks
- Salt and pepper (season to taste)
- Whole onion, halved
Preparation
- Step 1 Pre-heat oven to 165 degrees.
- Step 2 Lightly sear the meat in olive oil in oven safe pot, add salt and pepper.
- Step 3 Once lightly browned, add chicken stock, tomato, onion, garlic, spices and coriander.
- Step 4 Place the lid on the oven-safe pot with foil. Cook for 2.5 hours or until the meat is soft and falls off the bone.
- Step 5 Enjoy with soft tacos, pico de gallo and chipotle mayo!
For all Dairy Capretto enquiries and wholesale orders call: Tania on 0434 480 261 | Meredith Farm Store enquiries and bookings call: Julie on 0422 299 392