Pulled pork tacos with pineapple salsa

Contains pork – recipe is for non-Muslims only

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa

Prep:20 mins
Cook:6 hrs

Easy

Nutrition per serving

kcal 537
fat 32g
saturates 10g
carbs 25g
sugars 12g
fibre 5g
protein 35g
salt 0.4g

Ingredients

1½ kg boneless pork shoulder, rind removed and cut into 6 chunks
2 garlic cloves, crushed
2 tbsp tomato purée
1 tbsp chipotle paste
1 orange, juiced
2 limes, juiced
432g can pineapple, juice only (save the chunks for the salsa, below)
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
grating of fresh nutmeg
432g can pineapple, drained
½ red onion, finely chopped
handful of coriander, chopped
1 lime, juiced
1 red chilli, chopped (optional)
8-10 taco shells or wraps
½ red cabbage, finely shredded
1 avocado, sliced
100ml soured cream (optional)

Tip

Pulled pork & bean enchiladas
Mix some pulled pork with a drained 400g can of black beans and stuff tortillas with the mixture. Pour over passata mixed with taco seasoning, grate over some cheese and bake until the cheese melts.

Method

Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.
Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.
Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

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