Pulled pork tacos with pineapple salsa

Women‍‍`s Corner
September 9, 2022

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa.

Ingredients:

- 1½kg boneless pork shoulder, rind removed and cut into 6 chunks

- 2 garlic cloves , crushed

- 2 tbsp tomato purée

- 1 tbsp chipotle paste

- 1 orange , juiced

- 2 limes , juiced

- 432g can pineapple , juice only (save the chunks for the salsa, below)

- 2 tsp dried oregano

- 2 tsp smoked paprika

- 1 tsp ground cumin

- 1 tsp ground coriander

- grating of fresh nutmeg

For the pineapple salsa:

- 432g can pineapple , drained

- ½ red onion , finely chopped

- handful of coriander , chopped

- 1 lime , juiced

- 1 red chilli , chopped (optional)

To serve:

- 8-10 taco shells or wraps

- ½ red cabbage , finely shredded

- 1 avocado , sliced

- 100ml soured cream (optional)

Method: Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight. Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.

Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

This recipe is taken from https://www.bbcgoodfood.com/