Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Slow-cooked spicy Mexican pulled pork tacos

Slow-cooked spicy Mexican pulled pork tacos

14
Points®
Total Time
8 hr 10 min
Prep
10 min
Cook
8 hr
Serves
6
Difficulty
Moderate
Pineapple juice and vinegar make a powerful duo in this recipe, giving the pork a lovely tanginess while tenderising it too.

Ingredients

No added sugar pineapple juice

1 cup(s), (250ml)

Chilli powder

2 tbs, Mexican variety

Garlic

4 clove(s), crushed

Ground cumin

1 tsp

Dried oregano

1 tsp

Pork forequarter shoulder, raw

1200 g, (1.2kg)

Red onion

1 medium, halved, thinly sliced

Apple cider vinegar

¼ cup(s), (60ml)

Hard taco shell

12 regular

Cos lettuce

4 cup(s), (240g)

Red radish

6 large, cut into matchsticks

Lime(s)

1 medium, cut into 6 wedges

Instructions

  1. Whisk pineapple juice, chilli powder, garlic, cumin, oregano and 1 teaspoon salt in a large bowl. Add pork and turn to coat. Transfer pork to a 5.5 litre (22-cup) slow cooker and pour over the remaining pineapple mixture.
  2. Cover with lid. Cook on low for 8 hours (or high for 6 hours) or until pork is tender and falling apart. In the last hour of cooking time, combine onion, vinegar and ¼ teaspoon salt in a shallow dish. Cover and set aside.
  3. Using a slotted spoon, transfer pork to a clean chopping board. Stand 5 minutes. Use two forks to shred the pork, discarding any fat. Transfer to a serving dish. Skim and discard fat from the surface of cooking liquid. Add the skimmed cooking liquid to pork and stir until coated. Cover and keep warm.
  4. Heat taco shells following packet instructions. Drain reserved onion mixture. Line taco shells with lettuce, then top evenly with pork, onion, and radishes. Serve with lime wedges.

You might like

You might like