Pulled Pork Taco’s With Jalapeno’s & Avocado
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!!!!
Ingredients
Pulled Pork:
- 1 kg pork shoulder boneless
- 1 tablespoon oregano dried
- 1 tablespoon dried cumin
- 1 tablespoon olive oil extra virgin
- 1 brown onion finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon pickled jalapenos fehl bergs finest
- 1 cup chicken stock
- 1/3 cup adobo chilli sauce
- 1 tablespoon brown sugar
For the taco’s:
- 12 tortillas mini
- 2 cups sour cream
- 1/4 cup red cabbage sliced very thinly 3 limes, quartered
- 1 avocado sliced
- pickled jalapeños Extra fehl bergs finest
- 1/2 bunch coriander
Instructions
Method:
- 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.
- 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!
Nutrition
Calories: 894kcalCarbohydrates: 64gProtein: 43gFat: 52gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gCholesterol: 172mgSodium: 949mgPotassium: 1172mgFiber: 8gSugar: 13gVitamin A: 927IUVitamin C: 14mgCalcium: 314mgIron: 6mg
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