Pulled pork tacos recipe
Spicy, meltingly tender aromatic slow-cooked pork takes time to cook, but with little effort. It’s served in a soft tortilla with avocado, onions and fresh lime. You can use the pork in so many different ways. Note you'll need to marinate the meat overnight.
Tips:
- You can cook the pork up to two days ahead, shred, add the sauce, then leave it covered in the fridge. Just reheat in the microwave to serve. It also freezes well.
- Do try to marinate the pork overnight in the fridge. It will add so much more flavour.
- Any leftovers are brilliant in a macaroni cheese, added to a stir-fry or served in a bun with coleslaw.
- You can add guacamole, grated cheese, shredded lettuce and red or white cabbage to serve as extras.
Ingredients
- 1 tbsp sea salt
- 1 tbsp mixed herbs or dried oregano
- 1 tbsp coriander (cilantro) seeds, crushed
- 1 tbsp ground cumin
- 1 tbsp fennel seeds, crushed
- 1 tbsp chilli flakes
- 1 tbsp sea salt
- 1 tbsp mixed herbs or dried oregano
- 1 tbsp coriander (cilantro) seeds, crushed
- 1 tbsp ground cumin
- 1 tbsp fennel seeds, crushed
- 1 tbsp chilli flakes
- 1 tbsp sea salt
- 1 tbsp mixed herbs or dried oregano
- 1 tbsp coriander (cilantro) seeds, crushed
- 1 tbsp ground cumin
- 1 tbsp fennel seeds, crushed
- 1 tbsp chilli flakes
- 1.5 kg piece boneless pork shoulder or leg, rind removed
- 2 tbsp olive oil
- 1 onion, quartered
- 1 bulb of garlic, halved through the middle
- 250 ml dry white wine
- 500 ml chicken stock
- 2 tbsp brown sugar
- 1 tsp dried chilli flakes
- 1 squeeze of fresh lime or lemon juice
- 3.3 lbs piece boneless pork shoulder or leg, rind removed
- 2 tbsp olive oil
- 1 onion, quartered
- 1 bulb of garlic, halved through the middle
- 8.8 fl oz dry white wine
- 17.6 fl oz chicken stock
- 2 tbsp brown sugar
- 1 tsp dried chilli flakes
- 1 squeeze of fresh lime or lemon juice
- 3.3 lbs piece boneless pork shoulder or leg, rind removed
- 2 tbsp olive oil
- 1 onion, quartered
- 1 bulb of garlic, halved through the middle
- 1.1 cups dry white wine
- 2.1 cups chicken stock
- 2 tbsp brown sugar
- 1 tsp dried chilli flakes
- 1 squeeze of fresh lime or lemon juice
- 8 flour tortillas
- 2 avocados, cut into chunks
- 1 onion, chopped
- 1 handful fresh coriander (cilantro) leaves, roughly chopped
- 8 lime wedges
- 8 flour tortillas
- 2 avocados, cut into chunks
- 1 onion, chopped
- 1 handful fresh coriander (cilantro) leaves, roughly chopped
- 8 lime wedges
- 8 flour tortillas
- 2 avocados, cut into chunks
- 1 onion, chopped
- 1 handful fresh coriander (cilantro) leaves, roughly chopped
- 8 lime wedges
Details
- Cuisine: Tex-Mex
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 240 mins
- Serves: 8
Step-by-step
- Mix together all the ingredients for the spice rub. Rub it all over the pork, really working it into the flesh with your hands (rubber gloves are a good call here). Put into a bowl, cover, then leave to marinate overnight in the fridge.
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Put the pork into a roasting tin or deep overproof dish. Surround the pork with the onion, garlic, dry white wine and chicken stock. Don’t pour it over the pork. Drizzle the olive oil over the top of the pork, then roast, uncovered, for 40 minutes.
- Turn the oven down to 140°C/fan 120°C/275°F/gas mark 1. Cover the pork well, then leave it to cook for 3 hours.
- Remove from the oven. Take out the pork and leave it to rest, covered, while you make the sauce.
- Scoop out the onions and garlic (you could add them to a soup or pasta sauce) and pour the liquid into a saucepan. Add the brown sugar and chilli to the cooking juices, bring the boil and reduce by half. Meanwhile, shred the pork using two forks and put into a serving bowl.
- Stir the reduced sauce into the pork and mix well. Heat the tortillas in a dry frying pan or microwave. Serve the tortillas with the pork, onion, avocado, coriander and lime wedges.
Image: Joshua Resnick/Shutterstock
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