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Photo of Mexican pulled pork by WW

Mexican pulled pork

Total Time
2 hr 20 min
20 min
2 hr
Perfect for a fuss-free Mexican fiesta, this tasty, slow roasted pork can be cooked up to 2 days ahead. Keep it covered in the fridge, then gently reheat just before serving. Add tortillas and fresh salsa on the side and let guests help themselves.


Olive oil

1 tbs

Pork forequarter shoulder, raw

675 g, (buy 750g)

Brown onion

3 medium, thinly sliced


5 clove(s), crushed

Ground cumin

1½ tbs

Flour tortilla(s)

16 small, (16 x 25g)

Ground coriander

1 tbs

Dried bay leaf

3 whole

Canned diced tomatoes

2 400g can, (2 x 400g cans)


1 medium, cut into wedges, to serve


2 medium, cut into thin wedges

Red capsicum

1 small, thinly sliced

Green capsicum

1 small, thinly sliced

Red onion

1 small, finely chopped

Lebanese cucumber

1 medium, coarsely chopped

Fresh coriander

1 cup(s), coarsely chopped, plus extra sprigs to serve


  1. Heat oil in a large heavy-based saucepan over high heat. Season pork with salt and pepper. Cook pork for 2 minutes each side or until browned all over. Transfer pork to a large plate.
  2. Cook onion and garlic in the same pan over medium heat, stirring, for 10 minutes or until softened. Stir in cumin, ground coriander and bay leaves and cook for 30 seconds or until fragrant. Stir in canned tomatoes and 1½ cups (375ml) water. Return pork to the pan with any juices from the plate, adding extra water if necessary to ensure pork is covered with cooking liquid. Simmer, covered, for 2 hours or until pork is fork tender.
  3. Transfer pork to a clean plate. Use 2 forks to coarsely shred the meat. Meanwhile, gently boil sauce remaining in the pan for 8 minutes or until thickened. Remove and discard bay leaves. Return pork to the pan and toss to coat in sauce.
  4. Meanwhile to make salsa, gently toss all ingredients in a large bowl. Top tortillas with pork and salsa. Serve with lime wedges and extra coriander leaves.


Cooked pulled pork can be frozen in a reusable container for up to 1 month. Thaw overnight in the fridge and reheat over a low heat until hot to serve. To bulk up the pork mixture, stir 2 x 400g cans drained, red kidney beans, into the simmering sauce in step 3.