Photo of Mexican pulled pork by WW

Mexican pulled pork

SmartPoints® value per serving
Total Time
2 hr 20 min
20 min
2 hr
Top tortillas with slowed roasted shredded pork in a rich tomato sauce and capsicum for a Mexican fiesta


Olive oil

1 tbs

Forequarter pork shoulder

600 g, (buy 750g), trimmed

Brown onion

3 medium, thinly sliced


5 clove(s), crushed

Ground cumin

1½ tbs

Ground coriander

20 g, (1 tbs)

Bay leaf

3 whole

Canned diced tomatoes

800 g, (2x 400g cans)

Mini tortilla

16 mini, warmed


2 medium, cut into thin wedges

Red capsicum

1 small, thinly sliced

Green capsicum

1 small, thinly sliced


1 medium, wedges, to serve

Fresh coriander

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

Fresh green chilli

1 whole, finely chopped

Red onion

1 small, finely chopped

Lebanese cucumber

1 medium, diced


  1. Heat the oil in a large heavy-based saucepan over high heat. Season the pork with salt and freshly ground black pepper. Cook the pork for 2 minutes each side or until browned all over. Remove the pork from the pan. Cook the onion, garlic and bay leaves in the same pan over medium heat, stirring, for 10 minutes or until softened. Stir in the cumin and ground coriander and cook for 30 seconds or until fragrant. Stir in the tomato and 1 1/2 cups (375ml) water, scrapping the base of the pan. Return the pork to the pan with any juices, making sure the pork is covered with the tomato mixture. Simmer, covered, for 1 1/2 hours or until tender.
  2. Transfer the pork to a plate. Use a fork to shred the pork. Meanwhile, gently boil the sauce for 8 minutes to reduce and thicken. Return the pork to the pan and toss to coat.
  3. Serve the tortillas topped with the pork, combined capsicum, tomato and coriander sprigs. Serve with lime wedges.
  4. Serve with a salsa made from 1 cup chopped fresh coriander leaves, 1 finely chopped long green chilli, 1 finely chopped small red onion and 1 diced cucumber.


Cook the pork in advance and gently reheat it before serving. You can also freeze it in an airtight container for up to one month. To bulk it up, try adding an 800g can red kidney beans.