Shredded pork tacos

Shredded pork tacos

Recipe below!

Happy taco Tuesday people! If you fancy some new tacos, give these ones a try. I topped the shredded Smokey pork with pickled red onions, avo, sour cream, lettuce, tomatoes, cheese, chilli, coriander and spring onions. I copied and dipped the tacos in the pork juices before frying and it is a game changer! Save and recreate

Ingredients (4 people):
The pork:
1/2 pork shoulder (about 800g), most fat removed
1tbsp smoked paprika
1 tbsp ground coriander
1 tbsp cayenne pepper
1/2tbsp salt
1/2tbsp pepper
1 tbsp ground coriander
1 onion roughly chopped
3 garlic cloves, roughly chopped
1 bay leaf
Juice of 1 orange
150ml water
1/2tbsp cumin seeds

The pickled onions (optional):
1 red onion, sliced
1 bay leaf
3 peppercorns
1/4tsp salt
1.5tbsp caster sugar
100ml white wine vinegar

To finish:
8 corn tortillas
Grated cheddar
Sliced tomatoes
Sour cream

1. Sear your pork in a hot frying pan on all sides. Add to an oven dish or slow cooker with the rest of the ingredients. For a slow cooker, turn to warm and cook for 5-6 hours or until the meat is tender. For the oven, set your oven to 150. Cover your dish and put it in the oven for 4-5 hours or until the meat is tender, baste every hour and turn the meat half way.
2. When the meat is tender, shred it then put it back in the sauce and keep cooking for 30 mins until the juice thickens.
3. To make your pickled onions, heat the vinegar, sugar, salt and spices until the sugar dissolves, then remove from the heat, add your onions and leave for 1 hour.
4. When you’re ready to eat, dip each taco in the pork to coat lightly with juice, then fry for 2 mins on a high heat one one side. Add pork to half the taco, and a sprinkling of cheese then fold over to a half moon and cook for another minute or until the cheese melts. Serve with all of the toppings and the onions!

24 thoughts on “Shredded pork tacos

  1. These look amazing can’t beat a good taco , loving the idea of dipping the tortilla in the juices as well

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