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Pulled Pork Taco Recipe
SERVES: 6 PREP: 15min COOK: 5hrsPRINT CONVERSIONS
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It’s Taco Tuesday! This is a killer taco combo your family will love. For best results start this recipe a day ahead.

You'll Need

1 kg boneless pork shoulder, trimmed of skin and excess fat

2 tbs fennel seeds

1 tbs white peppercorns

1 tsp dried chilli flakes

2 tsp ancho chilli powder (from speciality food stores)

2 cloves garlic

1 tsp coriander seeds

1 tsp cumin seeds

1 tbs smoky paprika

2 tbs brown sugar

salt

1 to 2 cups chicken stock

good quality corn tortillas

good quality chipotle sauce (if desired)

shredded red onion

fresh pineapple, thinly sliced

kewpie mayonnaise

Method

Slow cooker method (preferred)

Grind the garlic and dry rub ingredients together with a large pinch of salt together until you have a rough paste. Rub into the pork well, marinate and refrigerate overnight.

Heat the slow cooker to LOW and place the pork and cup of chicken stock into the slow cooker and cook for 8 hrs or until tender and falling apart. Shred the meat with two forks. Toast the tortillas and fill with the pork, chipotle sauce, red onion, pineapple and a drizzle of kewpie mayo.

Conventional method

Grind the garlic and dry rub ingredients together with a large pinch of salt together until you have a rough paste. Rub into the pork well, marinate and refrigerate overnight.

Pre heat the oven to 140C.

Add 2 cups of chicken stock and the marinated pork to a  heavy based ovenproof pot with a tight fitting lid. Cook for 4 – 5 hrs turning over once halfway through cooking time. Check the pork each hour to make sure that the cooking liquid has not evaporated. If so, add a little more as you don’t want the pork to dry out.

Once done shred the meat with two forks. Toast the tortillas and fill with the pork, chipotle sauce, red onion, pineapple and a drizzle of kewpie mayo.

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