Pulled Pork Tacos With Pineapple Salsa

Method

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you'll have a family feast for dinner. Serve with cabbage, avocado and salsa.

  1. Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight. 

  2. Heat the oven to 140ºC/120ºC fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.

  3. Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

Credit: Cassie Best

Ingredients

Prep time: 20 Minutes

Cook time: 6 Hours

Serves: 6

  • 1½ kg boneless pork shoulder, rind removed and cut into 6 chunks

  • 2 garlic cloves, crushed

  • 2 tbsp tomato purée

  • 1 tbsp chipotle paste

  • 1 orange, juiced

  • 2 limes, juiced

  • 432g can pineapple , juice only

  • 2 tsp dried oregano

  • 2 tsp smoked paprika

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • grating of fresh nutmeg

  • For The Pineapple Salsa:

  • 432g can pineapple, drained

  • ½ red onion, finely chopped

  • handful of coriander, chopped

  • 1 lime, juiced

  • 1 red chilli, chopped (optional)

  • To Serve:

  • 8-10 taco shells or wraps

  • ½ red cabbage, finely shredded

  • 1 avocado, sliced

  • 100ml soured cream (optional)