Street Tacos with Pickled Red Onions, Ancho Chili Mayo, Cilantro & Crumbled Goat Feta | Club House for Chefs

Ingredients

• Pulled Pork | Serves 8
• 1 kg Pork shoulder, bone in
• 200 ml Chicken stock
• 355 ml Traditional Ale
• 200 ml Orange juice
• 2 tsps Apple cider vinegar
• 100 ml White onion, diced
• 25 ml Garlic, minced
• 2 tsps Club House ® Ancho Chili Pepper, Ground
• 2 tsps OLD BAY® Seasoning
• 1 tsps Club House ® Chipotle Chili Pepper, Ground
• 1/2 tsps Club House ® Sea Salt, French Mediterranean
• 1/2 tsps Club House ® Pepper, Black Ground
• Pickled Onions | Serves 8
• 1 each Red onion, sliced
• 2 cups Apple cider vinegar
• 1 cup Water
• 1/2 cup White sugar
• Ancho Chili Mayo | Serves 8
• 150 g Mayo
• 1 tbsps Club House ® Ancho Chili Pepper, Ground
• Serving | Serves 8
• 8 each Tortilla shells, grilled
• 1 cup Feta Cheese
• 1/2 cup Cilantro leaves, fresh