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Pulled pork tacos

Tacos filled with pulled pork and pickled onions

Pulled pork tacos

Name: Pulled pork tacos
Prep time: 20 min
Cook time: 5 h 10 min
Total time: 5 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 ½kg rindless pork shoulder cut into 6 large chunks; 1 red onion roughly chopped; 2 garlic cloves crushed; 2-3 tbsp habanero chilli sauce; 3 tbsp tomato purée; juice 2 oranges (around 200ml/ 7 fl oz); juice 3 large limes (around 75ml/ 2 1/2 fl oz); 3 tbsp white wine vinegar; 2 tsp dried oregano; 2 tsp ground allspice; 2 tsp ground cumin; 1 tsp ground nutmeg; ½ tsp ground cloves; 2 medium red onions finely sliced; 2 tbsp white wine vinegar or cider vinegar; 2 tbsp caster sugar; 24 corn tacos warmed; 4 Little Gem lettuces trimmed and finely shredded; soured cream or half-fat crème fraîche

Justine Pattison

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Serves 8

Easy

Prep: 20 mins

Cook: 4 hrs and 10 mins - 5 hrs and 10 mins

plus overnight marinating and standing

A star rating of 4.9 out of 5.9 ratingsRate

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Fill crisp taco shells with a spicy Mexican-style pulled pork filling. They can be frozen ahead of time for an easy entertaining dish to share

Freezable

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Ingredients

Nutrition

Units:

MetricUS

1 ½kg rindless pork shoulder

cut into 6 large chunks
1 red onion

roughly chopped

For the marinade

2 garlic cloves

crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges

(around 200ml/ 7 fl oz)
juice 3 large limes

(around 75ml/ 2 1/2 fl oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves

For the pickled red onions

2 medium red onions

finely sliced
2 tbsp white wine vinegar

or cider vinegar
2 tbsp caster sugar

To serve

24 corn tacos

warmed
4 Little Gem lettuces

trimmed and finely shredded
soured cream

or half-fat crème fraîche

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Nutrition: per serving (without pickled red onions)

kcal312
fat11g
saturates4g
carbs6g
sugars5g
fibre1g
protein38g
salt0.5g

Method

step 1

Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they’re well coated. Seal and put in the fridge overnight.
step 2

Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
step 3

To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
step 4

Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.

RECIPE TIPS

TO FREEZE

Put the cooked, cooled pork and marinade in a large zip-seal bag and freeze for up to 1 month. To serve, heat oven to 200C/ 180C fan/gas 6. Put the frozen marinade and meat in a roasting tin and cover with a large piece of foil. Reheat for 30-45 mins or until piping hot. Once cooked, drain, reserving the marinade. On a warmed platter, spoon 4-5 tbsp of the reserved marinade over the meat and serve as per the recipe.

Recipe from Good Food magazine, November 2015

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A star rating of 4.9 out of 5.9 ratings

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