Prep time
MinutesCook time
MinutesServes
Adults
Medium
Difficulty
Easy - Med - HardPulled Pork Tacos
Everyone needs a tasty taco night recipe in their back pocket! Try a modern twist on an old Mexican favourite with these succulent pulled pork tacos complete with crunchy slaw, avocado and coriander.
Ingredients
- 2 large avocados
- 1 radish
- 120g red cabbage, finely shredded
- 4 soft tortillas
- 1/4 cup fresh coriander leaves
- 100g mild salsa
- 500g pork belly, fat-trimmed
- 2 olive oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, smashed
- 500ml (2 cups) vegetable stock
Method
- To make the pulled pork, preheat oven to 180C/160C fan-forced. Season the pork. Heat the oil in a medium flameproof, ovenproof casserole dish over medium-high heat. Add the onion and garlic, and cook, stirring, for 5 minutes or until browned. Place pork over onion mixture and add stock. Bring to the boil. Roast, covered, for 1½ hours or until meat is very tender and shreds with a fork.
- Meanwhile, preheat a chargrill pan on medium-high. Chargrill the tortillas for 1 minute each side or until lightly charred. Set aside and cover to keep warm.
- Place the pork on a board and reserve the cooking liquid. Discard rind and excess fat. Shred meat with 2 forks. Add as much cooking liquid as you like to moisten the meat.
- Top tortillas with cabbage, pork, coriander and avocado. Serve with a dollop of salsa and garnish with chopped radish. Season.
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