Jamie and I experienced our first pulled pork taco while out to dinner a couple of months ago. We both really enjoyed the meal, and I especially loved the pickled vegetable accompaniments. Last weekend I decided to try making something similar using a pulled pork recipe I found on Taste.com http://www.taste.com.au/recipes/32465/spicy+pulled+pork
I served it with corn pudding, homemade baked beans and pickled red onions. The leftover meat made the next day’s dinner of soft tortillas with avocado, sour cream, hot sauce and pickled onions. Truly amazing!
The pickled onions for me were the best past of the dinner. They were made using our red onions from the patch and a recipe I adapted from http://www.davidlebovitz.com/
Pickled Red Onions
1 cup (250ml) good quality white vinegar
4 tablespoons sugar
pinch of sea salt
2 bay leaves
2 teaspoons allspice
6 whole cloves
2 teaspoons dried chilli flakes
2 red onions, peeled, and thinly sliced into rings
Combine the vinegar, sugar, salt, seasonings and chilli until boiling. Add the onion slices and lower heat, then simmer gently for five minutes, until the onions are beginning to soften. Remove from heat and let cool completely. Transfer the onions and the liquid into sterilized jars then refrigerate until ready to use. They will keep for a few weeks.