Pulled Pork Tacos With Jalapeños & 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 foolproof. Throw it all in the 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!
Servings 4
Calories 894
Ingredients
- 1 tbsp oregano dried
- 1 tbsp ground cumin
- 1 tbsp extra virgin olive oil
- 1 kg pork shoulder boneless
- 1 brown onion finely chopped
- 3 cloves garlic finely chopped
- 1 tbsp pickled jalapeños
- 1 cup chicken stock
- 0.333 cup adobo chilli sauce
- 1 tbsp brown sugar
- 12 tortillas mini
- 0.25 cup red cabbage sliced very thinly
- 2 cups sour cream
- 1 avocado sliced
- 0.5 bunch Fresh coriander leaves picked
- pickled jalapeños
- 3 limes quartered
Instructions
- 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 in the slow cooker. Add the onion, garlic, jalapeños, chicken stock, adobo chillies and brown sugar. Mix well and cook in the slow cooker on high for 8 hours. When finished, shred the pork meat with a fork (don’t discard the juices) and mix together with the juices.1 tbsp oregano, 1 tbsp ground cumin, 1 tbsp extra virgin olive oil, 1 kg pork shoulder, 1 brown onion, 3 cloves garlic, 1 tbsp pickled jalapeños, 1 cup chicken stock, 0.333 cup adobo chilli sauce, 1 tbsp brown sugar
- For the tacos: Heat 4 tortillas at a time in the microwave for 10–15 seconds. Remove and lay out on a platter. To each tortilla, add pulled pork, red cabbage, sour cream, avocado slices, coriander leaves and jalapenos. Squeeze over lots of fresh lime juice. Enjoy!12 tortillas, 0.25 cup red cabbage, 2 cups sour cream, 1 avocado, 0.5 bunch Fresh coriander, 1 tbsp pickled jalapeños, 3 limes