Slow-cooked spicy Mexican pulled pork tacos
No added sugar pineapple juice
1 cup(s), (250ml)
2 tbs, Mexican variety
4 clove(s), crushed
Lean forequarter pork shoulder, trimmed
1200 g, (1.2kg)
1 medium, halved, thinly sliced
Apple cider vinegar
¼ cup(s), (60ml)
4 cup(s), (240g)
6 medium, cut into matchsticks
1 medium, cut into 6 wedges
- 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.
- 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.
- 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.
- 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.