Cullen's Shredded Pork Avocado Salsa
1/4 cup Corn flour
1/4 cup All-purpose flour
2 tsp Sugar
1/4 tsp Kosher salt
1 x Egg
3/4 cup Milk
2 tbl Unsalted butter, melted
2 tbl Minced chives
2 cup Barbecue sauce (separate recipe)
4 cup Shredded cooked pork
AVOCADO SALSA
1/2 cup Minced white onion (about 1/2 medium onion)
2 tbl Lime juice, more to taste
1 med Tomato
2 med , ripe avocados
1 x Serrano chilies (according to taste), finely minced (up to 2)
2 tbl Chopped cilantro
Kosher salt to taste
BARBECUE SAUCE
3/4 cup Chili sauce (bottled)
1/3 cup Molasses
3 tbl Soy sauce
1 tbl Dijon mustard
1 x Clove garlic, crushed
3 tbl Lemon juice
1/3 cup Chicken stock
1/4 cup Water
1 tsp Tabasco sauce
1 tsp Kosher salt
2 tsp Worcestershire sauce
1/4 tsp Chili flakes
1/2 x Anaheim chili, seeded and cut into 1-inch pieces
1/2 x Chiptole chili in adobo sauce (canned)
Method :
In a medium mixing bowl sift together the dry ingredients. In a separate bowl
combine the egg, milk, and melted butter. Make a well in the dry ingredients and
gradually beat in the egg mixture. Stir in the chives. Let the batter rest for
30 minutes before using.
Heat a well-seasoned crepe pan over medium heat until almost smoking.
Butter lightly and pour in about 2 tablespoons of batter, just enough to make a
thin 5-inch crepe, tilting the pan to distribute the batter evenly.
Bake until golden brown, cooking on one side only. Remove the crepe from the pan
and continue with the remaining batter, stacking the warm crepes on a plate.
Heat the barbecue sauce in a medium saucepan and add the shredded pork.
Stir to coat the pork evenly with the sauce. Simmer gently for a few minutes to
make sure the meat is heated through. Fold or roll the crepes around the
filling. Top with any remaining barbecue sauce and serve the avocado salsa on
the side.
Avocado Salsa (makes 2 cups): In a medium-size bowl, mix the minced white onion
and 2 tablespoons of the lime juice. Set aside while preparing the tomato and
avocados. Core and cut the tomato into 1/4-inch dice. Cut the avocados in half,
remove the seeds, scoop out the flesh. Cut the flesh into 1/2-inch dice. add the
tomato, avocado, minced chilies and cilantor to the onion mixture. Taste for
seasoning and add salt, lime juice or minced chili as needed. Cover tightly with
plastic wrap and let the salsa stand for about 1/2 hour before serving.
Barbecue Sauce (makes 2 cups): Combine all the ingredients in a heavy-bottomed
saucepan and bring to a boil over high heat. Reduce heat to low and simmer 15 to
20 minutes. Remove from heat and put through a fine strainer. Refrigerate if not
using immediately. Sauce will keep in regfrigerator for up to 4 days.