Family-Style Pulled Pork Tacos
, 8 h 30 min
Spice-rubbed pork shoulder slow-cooked until shreddable, served in tortillas with corn-feta salad, bean salsa and coleslaw.
| 4 garlic cloves, crushed | Mix spices, rub over pork | Add water, slow cook low 8 hrs | Shred pork, stir in BBQ sauce | Serve everything with tortillas |
| 15 g mild paprika | ||||
| 10 g ground cumin | ||||
| 2 tsp ground coriander | ||||
| 1 tsp dried chilli flakes | ||||
| 2 tsp dried oregano | ||||
| 2 kg boned pork shoulder, string removed | ||||
| 160 ml water | ||||
| 93 g smokey barbecue sauce (optional) | ||||
| 3 cleaned corn cobs, kernels removed | Char corn 5-7 min, cool, add feta & chilli | |||
| 100 g feta, crumbled | ||||
| 1 fresh long green chilli, chopped | ||||
| 1 small red onion, finely chopped | Mix beans, tomato, onion, lime, oil | |||
| 400 g can black beans, rinsed, drained | ||||
| 2 tomatoes, chopped | ||||
| 82 ml fresh coriander leaves | ||||
| 42 g lime juice | ||||
| 18 g olive oil | ||||
| 500 g creamy coleslaw kit | Make coleslaw per packet | |||
| Mini tortillas or taco shells, warmed, to serve |
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