Tag Archives: Tortilla

Smoked Pork Carnitas with Tropical Guacamole

Ingredients:

  • 1 Pork Roast (Butt, Shoulder or Blade)
  • 3 Tbsp Sugar
  • 2 Tbsp Salt
  • 2 tsp Ground Black Pepper
  • 2 tsp Garlic Powder
  • 2 tsp dry Oregano
  • 2 tsp ground Chipotle Powder
  • 2 tsp ground Cumin
  • 2 tsp ground Coriander
  • 3 Avocados
  • 1 Lime, juiced
  • 1 medium Tomato, diced
  • ½ Pineapple, peeled and cored
  • 2 Jalapeno Peppers, cored and minced
  • 12 or more soft Tortilla shells, flour or corn

Directions

  1. Make the rub by mixing together the sugar and all the spices.  Generously rub the spice mixture all over the pork roast.
  2. Set your Bradley Smoker to 225°F using Bisquettes of choice.
  3. Smoke the pork roast until it reaches an internal temperature of 195°F.  This can take 14-18 hours, depending on the outside temperature.
  4. When smoking is complete, pull the pork into thin strips, discarding fat and bone.
  5. Make the tropical guacamole by removing the flesh of the avocados and put in a medium sized bowl.  Mash with a fort or potato masher.  Squeeze the lime juice and stir it into the mashed avocado.  Stir in the diced tomato, pineapple and minced jalapeno pepper.
  6. Make the carnitas by putting some pulled pork on a soft tortilla shell and spoon some tropical guacamole on top.
  7. Enjoy.

Recipe Compliments of Steve Cylka and Bradley Smoker Australia

Tortilla Pizza with Honeyed Pecans on COBB Cooker

Ingredients

  • 4 Tortillas
  • 8 Tblsp Tomato Pasta Sauce
  • 1 small wedge of Creamy Blue Cheese
  • 20 small slices Gypsy Ham
  • 1 packet Pecan Nuts
  • 2 Tbsp Honey

Honeyed pecans:

Place the pecans in a dry frying pan and roast, as they start to brown slightly, add the honey and toss for 1 minute. Remove and place on a plate.

Directions

  1. Light a cobblestone in your Cobb and wait a few minutes until it has turned grey.
  2. Place the Grill Grid (with holes) on the Cobb and close the lid for 5 minutes to heat up nicely.
  3. Build your pizza by spreading 2 tblsp Tomato Sauce on each Tortilla, then wedges of Cheese and Ham all over the ‘pizza base’.
  4. Remove the lid and place the ‘pizza’ on. After about 7-10 minutes, the base is super crisp and ready to go.
  5. Slide onto a plate and take straight to the table, sprinkle on the pecans and serve.
  6. Continue with the rest of the pizzas.

Chefs tip: These are such an easy way to make a lovely thin-base pizza. Place on any toppings, the world is your pizza! They are a great snack starter or you can let your guests build their own.