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Mexican Pulled Pork Tacos

Here's how you make Mexican Pulled Pork Tacos
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  • Servings: 8
  • Prep: 20m
  • Cook: 815m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1.5 kilogram pork shoulder roast (rindless, cut into 6 large chunks)
  • 1 red onion (roughly chopped)
  • FOR MARINADE
  • 2 garlic cloves, minced
  • 2 tablespoon habanero chilli sauce (hot)
  • 2 1/4 tablespoons tomato puree
  • 2 whole oranges (juice of, about 200ml)
  • 3 whole limes (large lime, juice of, about 75ml)
  • 2 1/4 teaspoon white wine vinegar
  • 2 teaspoon dried oregano
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • FOR PICKLED RED ONIONS
  • 2 red onions, finely sliced (medium onions)
  • 1 1/2 tablespoon white wine vinegar (or cider vinegar)
  • 1 1/2 tablespoons caster sugar
  • TO SERVE
  • 24 warmed (400 grams) corn tacos
  • 4 cos lettuce (baby cos, trimmed and finely shredded)
  • Sour cream
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Put marinade ingredients in a large, zip-seal freezer bag and squish until well combined and then add the pork and onion, ensuring they are well coated and then seal and put in the fridge overnight.

  • Step 2: Heat oven to 160C (140C fan forced).

  • Step 3: Transfer the pork and its marinade to a medium casserole dish and cover with a lid and place in the oven for 4 to 5 hours or until the pork falls apart when poked with a fork.

  • Step 4: To make the pickled onions, put the sliced red onions in a heatproof bowl and cover with just boiled water and leave to stand for 10 minutes and then drain well, then stir in the white wine vinegar or cider vinegar and caster sugar and stand for at least 10 minutes before serving.

  • Step 5: Drain pork in a colander, reserving the marinade, then transfer to a board and shred the pork with two forks, drizzle over 4 to 5 tablespoon of the reserved marinade and serve with the pickled red onions, tacos, lettuce and sour cream.

We hope you enjoy this recipe!

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