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I’ve never met anyone who doesn’t love a good taco and these beauties are packed with spicy pulled pork and loaded with trimmings to tingle your taste buds. Perfect for a family gathering or a Saturday night fiesta.
1.2 kilogram boneless pork shoulder
4 tablespoons tomato passata
2 tablespoons chipotle sauce
2 teaspoons dried oregano
1 tablespoon fennel seeds, ground
1 tablespoon cumin seeds, ground
1 tablespoon chilli sauce (I use Sriracha)
2 cloves garlic, minced
2 onions, finely sliced
juice of 2 oranges
1 red chilli, finely sliced
small handful of coriander
zest and juice of 1 lime
salt and pepper
Speedy pickled onions
1 red onion, very finely sliced
¼ cup red wine vinegar
juice of one lemon
12 small soft shell tacos
2 cups finely shredded red cabbage
fresh coriander, sliced chilli and lime wedges (for garnish)
Prep time: 30 minutes
Cooking time: 4-5 hours plus marinating
Marinade: Place all the marinade ingredients in a large zip lock or sealable plastic bag and shake until well combined. Place the pork in the bag, toss until well coated, seal and refrigerate for 3-4 hours, or overnight if you can.
Pork: Preheat the oven to 140°C fan bake. Tip the meat and all the marinade into a casserole dish, cover and cook for 4-5 hours until the pork is tender and flakes apart when poked with a fork. Remove the pork from the oven, allow to rest for 20 minutes, then shred the meat and mix it with any leftover liquid from the marinade before serving.
Guacamole: Halve the avocados and scrape the flesh into a bowl with a good pinch of salt and pepper and mash well. Add the chilli, coriander, lime juice and zest, mix well and set aside.
Speedy pickle: Place the onion in a dish with the vinegar, lemon juice and a good pinch of salt. Mix well, cover and leave for 30 minutes. Drain the liquid before serving.
To serve: To build each taco, hold a soft shell in your hand and spread on some guacamole. Add red cabbage, pulled pork, pickled red onion and finish with a flourish of coriander, chilli and a good squeeze of lime.