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Pulled pork tacos recipe

5 ratings

This slow-cook Mexican-style dish is perfect for a more relaxed way of entertaining. Simply place in the middle of the table and let everyone dig in. See method

Serves 6
Takes 5 hours
606 calories / serving
Freezable
Dairy-free

Ingredients

1.8kg boneless pork shoulder joint
1 tbsp smoked sweet paprika
1 tbsp dried oregano
30ml vegetable oil
3 garlic cloves, peeled and bruised with the side of a knife
1½ tbsp ancho chilli flakes
1 large onion, sliced
200ml tequila-flavoured beer
100ml fresh orange juice
1 red onion, finely sliced
3 limes, 2 juiced, 1 cut into wedges
12 mini tortilla wraps, warmed
30g pack fresh coriander, leaves picked
100g radishes, sliced
sliced jalapeños, to serve (optional)
soured cream, to serve (optional)

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2535kj
606kcal 30%
Fat
26g 37%
Saturates
8g 39%
Sugars
6g 7%
Salt
1.7g 29%

of the reference intake
Carbohydrate 37.3g Protein 51.6g Fibre 4.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Remove the string from the pork, unroll, then pat dry with kitchen paper. Mix the paprika, oregano and 1 tsp salt, then rub over the pork. Heat the oil in a frying pan over a medium-high heat, then add the pork and sear for 6-8 mins until browned all over.
Transfer the pork to a hob-safe roasting tin. Add the garlic, chilli flakes, onion, beer and orange juice. Bring to the boil, then cover, transfer to the oven and cook for 4½ hrs or until very tender, basting every 40 mins. If needed, add a splash of water to stop it drying out too much. Uncover for the final 30 mins.
Meanwhile, in a bowl, mix the red onion with the lime juice and a pinch of salt; set aside for 20 mins, then drain.
Remove the pork, discard the skin and fat, then shred. Return to the tin; coat in the cooking juices. Add a splash of water and bring to a simmer in the tin on the hob, adding a litt more water, if needed, to create a fairly thick sauce. Serve in the tortillas with the pickled onion, coriander, lime wedges and radishes, along with jalapeños and soured cream, if you like.

Freezing and defrosting guidelines

Freeze pulled pork only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pork recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.