Pulled Pork Tacos with All the Good Stuff!
TIP - If you don't have time to make the slow-cooked pork, rub some ground chilli and smoked paprika on white fish, chicken, pork fillet or steak, grill it on a high heat and slice it up into thin strips
Serves 4
INGREDIENTS
Pulled Pork:
2 brown onions, finely chopped
1 cup chicken stock or low-sodium chicken broth
1 tbsp. honey
1 tbsp. chili powder
1 tbsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1 (2-2.5kg) boneless or bone-in pork shoulder, most fat removed
Tomato and Corn Salsa:
250g Roma cherry tomatoes
1 cup corn kernels, cooked
2 tbsp. coriander leaves, finely chopped
1/2 lime, juice of
1 pinch himalayan salt
Sriracha Yoghurt:
1 cup Greek or natural yoghurt
1 tbsp. sriracha hot chilli sauce
8 small tortilla wraps, warmed (whatever ones you want, I used spinach)
2 ripe avocados, sliced
1/2 red cabbage, very finely sliced
1/2 bunch coriander, leaves removed
Lime wedges
METHOD
Set your slow cooker on high and add all of pulled ingredients, besides the pork. Give them a mix until they are combined. If using an oven, preheat it to 180ᵒC fan-forced and place the ingredients in deep oven safe dish with a lid (like a crock pot) and give them a mix
Add the pork shoulder to the slow cooker, roll it around a little, put the lid on and cook for roughly 5-6 hours, rotating half way through. If you have time, set it on low and cook it for 8-10 hours. If using an oven, place the pork in the prepared oven dish with the lid on and cook the pork for 4-5 hours or on 160ᵒC fan-forced for about 6-8 hours. The pork should pull apart
Let the pork cool for 20 minutes then shred it
To make the tomato and corn salsa, combine all ingredients in a bowl and mix
To make the sriracha yoghurt, marble the siracha hot sauce through the yoghurt in a small bowl
Serve all components together on the table so people can help themselves!
