PULLED PORK TACO’s WITH JALAPENO’S & AVOCADO

I have been making this pulled pork recipe for years!!! The best part about it (apart from the magnificent flavour) is that it’s fool proof!!!!!! It’s SO SO easy!!!!!! Throw it all in a slow cooker and off you go!!!!

Leftover pulled pork can be frozen or used to add to toasties, pasta or a Mexican rice salad bowl.
It’s so delicious!!!!

Serves 4

Ingredients:

Pulled Pork:

• 1kg boneless pork shoulder

• 1 tbsp dried oregano

• 1 tbsp dried cumin

• 1 tbsp extra virgin olive oil

• 1 brown onion, finely chopped

• 3 cloves garlic, finely chopped

• 1 tbsp @fehlbergsfinest pickled jalapenos

• 1 cup chicken stock

• 1/3 cup adobo chillies in the sauce

• 1 tbsp brown sugar

For the taco’s:

• 12 mini tortillas

• 2 cups sour cream

• 1⁄4 red cabbage, sliced very thinly 3 limes, quartered

• 1 avocado, sliced

• Extra @fehlbergsfinest pickled jalapeños

• 1/2 bunch coriander

Method:

1. For the pulled pork: In a small bowl, mix together the dried oregano, dried cumin and olive oil. Rub this all over the pork shoulder and place the pork shoulder into the slow cooker. Add in onion, garlic, jalapenos, chicken stock, adobo chillies and brown sugar. Mix well and place the slow cooker on high for 8 hours to slow cook. When finished, shred the pork meat with a fork (don’t discard the juice) and mix well in the juice.

2. For the tacos: Heat groups of 4 tortillas in a microwave for 10-15 secs. Remove and layout. To each tortilla, add pulled pork, red cabbage, sour cream, avocado slices, coriander leaves and jalapenos. Squeeze over lots of fresh lime juice. Enjoy!