Tender, melt-in-your-mouth, slow cooked pork with a tangy slaw and a zesty avocado salsa is an absolute must in your recipe file! This cheap and super easy meal is fabulous for four or if you can’t think what to have at that next party………Pulled Pork Tacos are the answer amigos!
Prep time: 30 minutes Cooking time: 8 Hours in a slow cooker $ Low Budget
1 x 1.5kg boned pork shoulder, skin on
1 cup of BBQ sauce
1/2 a cup of vinegar
1/2 a cup of water
2 tbs of worcestershire sauce
2 tbs of HP sauce (optional)
2 tsp of ground cumin
2 tsp of ground coriander
1 tsp of chilli powder
1 cinnamon stick
12 corn or wheat tortillas, prepared according to packet instructions
For the Slaw:
1/4 of white savoy cabbage, finely shredded
1/4 of purple cabbage, finely shredded
1 carrot, peeled and grated (or finely julienned)
1 red capsicum, thinly sliced
3 green onions, finely chopped
1/2 a bunch of coriander, roughly chopped
1/2 a cup of good quality egg mayonnaise (S & W brand is best)
Juice of 1 lime
1/2 tsp of cayenne pepper
Sea Salt and cracked pepper
For the Salsa:
2 firm but ripe avocados, peeled, seed removed and chopped into small pieces
1/2 a red onion, very finely diced
1 green chilli, finely chopped (seeds removed if you don’t want the heat)
1/2 a bunch of coriander, finely chopped
1 tbs of extra virgin olive oil
Juice of 1 lime
A splash of Tobasco sauce
Grab your slow cooker and place it on low. Pop in your pork shoulder, cinnamon stick and cloves and combine the rest of the ingredients in a large bowl or jug. Whisk really well to combine and pour over the pork. Pop the lid on and let it cook away slowly for 8 hours, basting the pork occasionally.
For the slaw, if you want to make it really quick and easy, use your food processor with the fine grater attachment and shred the cabbage, carrot and capsicum. If not, finely shred by hand and combine with the chopped shallots and coriander in a large bowl. In a small bowl whisk together the lime, mayo and cayenne pepper and add to the slaw mix, tossing well just before serving.
To make the salsa, combine all the ingredients in a bowl and toss gently, so you don’t mash the avocado.
Remove the pork from the slow cooker and place on a serving platter. Remove the skin and any excess fat and discard. Using two forks, pull the pork apart so you have nice succulent stringy pieces. Skim the fat off the liquid in the cooker and discard. Ladle a couple of scoops of the juice over the pork.
To assemble your taco, place a nice wad of coleslaw on the tortilla, top with a generous helping of melt-in-your-mouth pork and finish with the fresh tangy salsa. Fold in half and wrap your laughing gear around this little parcel of pure unadulterated heaven!!