Mexican Pulled Pork Tacos
Prep Time: 25 mins.
Cook Time: 3h 30 mins.
Serves: 12
Ingredients
Method
- Pre-heat oven to 160°C (140°C fan forced). Heat oil in a large ovenproof casserole dish over medium-high heat. Add the pork and cook 3-4 minutes each side, until golden brown. Transfer to a plate.
- Reduce heat to medium and add onion, cook for 5 minutes or until softened. Stir in spices and cook for a further 1 minute. Pour in passata and stir to combine. Return pork roast, fat side down and spoon over sauce. Cover with lid and cook for 3-31/2 hours or until meat is tender and shreds easily. Remove from oven and using two forks, roughly shred pork.
- Increase oven temperature to 200°C (180°C fan forced). Cook taco shells on a baking tray until golden. Fill each taco shell with pulled pork, avocado, tomatoes and Perfect Italiano Mexican Cheese.
- Arrange filled taco shells, standing up in a rectangular baking dish and bake for 10-15 minutes or until cheese has melted. Serve immediately, sprinkled with coriander.
More Tips
- Leftover pulled pork can be frozen in an airtight container for 3 months
- Pork can be cooked in the slow cooker on high for 4 hours or low for 8 hours. Reduce the stock quantity by half. If pork roast is unavailable, substitute with scotch fillet steaks.
- Like it spicy…try adding sliced jalapenos with the avocado and tomato.
- If desired, replace spices with a 30g packet of Mexican Taco Seasoning.
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