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Pulled pork tacos with pineapple salsa | Daily Dine

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Pulled pork tacos with pineapple salsa

Pulled pork tacos with pineapple salsa

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

View original recipe on bbcgoodfood.com

dinnermain-coursesupper👶family-friendlytacos

Prep Time: 20 minutes

Cook Time: 360 minutes

Total Time: 380 minutes

Nutritional Information

Calories:537 kcal

Carbohydrate:25 g

Fat:32 g

Dietary Fiber:5 g

Protein:35 g

Saturated Fat:10 g

Sodium:0.4 mg

Sugar:12 g

Ingredients

1 1/2kg 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

432g can pineapple drained

1/2 red onion finely chopped

handful of coriander chopped

1 lime juiced

1 red chilli chopped (optional)

8-10 taco shells or wraps

1/2 red cabbage finely shredded

1 avocado sliced

100ml soured cream (optional)

Instructions

Step 1
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.
Step 2
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.
Step 3
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.