Everyone needs a tasty taco night recipe in their back pocket! Try a modern twist on an old favourite with these succulent pulled pork tacos complete with crunchy slaw, avocado and coriander.
1 hour and 45 minutes
2 large avocados
120g red cabbage, finely shredded
4 Diego's Authentic Foods soft tortillas
1/4 cup fresh coriander leaves
100g mild salsa
500g pork belly, fat-trimmed
2 teaspoons Pukara Estate extra virgin olive oil
1 brown onion, thinly sliced
2 garlic cloves, smashed
500ml (2 cups) vegetable stock
- 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.