slow cooked pulled pork tacos.
Dietary: Nut free
Serves: 4–6 people
Prep Time: 5 minutes
Cook Time: 5–6 hours
Oven Temp: 150°C (fan off)
Pulled Pork Ingredients:
1.5–2kg Scottsdale Pork Boneless Pork Shoulder Roast, netting left on
2 teaspoons smoked paprika
2 teaspoons ground cumin
Pinch of sea salt and cracked black pepper
1 cup stock of your choice (chicken works well)
½ cup BBQ or hoisin sauce
2 tablespoons Dijon mustard
Taco Ingredients:
Spring onion & tomato salsa (spring onion, tomato, chopped coriander, salt, pepper, and lime juice)
Avocado crema (avocado blended with sour cream and a splash of warm water until smooth)
Red onion, finely sliced
Fresh coriander leaves
Extra sea salt and cracked black pepper
Lime wedges
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Preheat the oven to 150°C (fan off).
Pat the pork shoulder dry with paper towel.
Mix together the smoked paprika, cumin, salt, and pepper, and rub the spice mix evenly over the pork.
In a bowl, whisk together the stock, BBQ sauce, and Dijon mustard to make the braising liquid.
Pour the liquid into the base of a medium-sized roasting dish and place the pork on top.
Cover tightly with a lid or double layer of foil and cook slowly for 5–6 hours, basting halfway through.
The pork is ready when it is fork-tender and easily falls apart. If not, return it to the oven for another hour, adding more liquid as needed to keep the base moist.
Remove from the oven and shred the pork with two forks. Return the meat to the roasting dish to soak up the juices.
Assemble the tacos, layering the pulled pork with salsa, avocado crema, red onion, coriander, and a squeeze of lime juice. -
This recipe works beautifully in a slow cooker – simply cook on low for 8 hours or high for 5 hours.
Use the leftovers in sliders or on top of a salad.
For a smoky twist, finish the pulled pork under the grill for 5 minutes before serving.