Pulled pork and pickled slaw tacos recipe

Recipes

0 Comments
Pulled pork and pickled slaw tacos recipe

Spit-roast pork is an incredible experience – meat that literally falls apart in your hands and tastes so good you wish you were back in medieval times, gorging on it day in and day out. 

This oven-braised version recreates that incredible encounter with slow-cooked pig and adds even more flavours for your taste buds to get excited about.

Ingredients

  • 1 kg shoulder of pork
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp tomato ketchup
  • 2 tbsp white wine vinegar
  • 2 onions
  • 2 bay leaves
  • 1 handful of fresh oregano
  • 1 orange, juice only
  • 2.2 lbs shoulder of pork
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp tomato ketchup
  • 2 tbsp white wine vinegar
  • 2 onions
  • 2 bay leaves
  • 1 handful of fresh oregano
  • 1 orange, juice only
  • 2.2 lbs shoulder of pork
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 tbsp tomato ketchup
  • 2 tbsp white wine vinegar
  • 2 onions
  • 2 bay leaves
  • 1 handful of fresh oregano
  • 1 orange, juice only
For the slaw
  • 0.5 red cabbage
  • 2 small carrots
  • 1 bunch of fresh coriander, chopped
  • 1 tbsp caster sugar
  • 1 lime, juice only
  • 2 tbsp white wine vinegar
  • 0.5 red cabbage
  • 2 small carrots
  • 1 bunch of fresh coriander, chopped
  • 1 tbsp caster sugar
  • 1 lime, juice only
  • 2 tbsp white wine vinegar
  • 0.5 red cabbage
  • 2 small carrots
  • 1 bunch of fresh coriander, chopped
  • 1 tbsp caster sugar
  • 1 lime, juice only
  • 2 tbsp white wine vinegar
To serve
  • 8 corn taco shells
  • 8 corn taco shells
  • 8 corn taco shells

Details

  • Cuisine: Mexican
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 130 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 150°C. Cut as much fat off the shoulder of pork as you can.
  2. Rub the meat with the cumin, paprika and ketchup. Put it into a large saucepan that has a tight-fitting lid. Peel and slice the onions.
  3. Add to the pan with all the other pulled-pork ingredients and a splash of water. Put the lid on the pan and cook in the oven for 2 hours.
  4. Shred the cabbage as finely as you can and dump into a big bowl. Peel and grate the carrot and add to the cabbage with the coriander.
  5. Mix the sugar, lime juice and vinegar in a cup, season with salt and pepper and pour over the slaw mix to combine. Remove the shoulder from the pan after the 2 hours are up and put to one side.
  6. Put the pan on the hob and reduce the liquid by at least half until it has a syrupy consistency. Take the fat off the shoulder and discard.
  7. Pull the rest of the pork into strips using two forks... it should fall apart. Pour the syrupy juices back over the pulled pork.
  8. Serve the warm pork with a little of the crispy shredded lettuce, pickled slaw and a dollop of the sour cream, with optional chilli, all piled into a corn taco. Best served with a Mexican beer.

Recipe taken from Beginners get... Sorted. 

You might also like

The Hairy Bikers' roast belly of pork

Melton Mowbray style pork pie

Thai pork and lime stir fry

Comments

Be the first to comment

Do you want to comment on this article? You need to be signed in for this feature

Copyright © lovefood.com All rights reserved.