Slow cooker pulled pork tacos recipe

freezable Apr 29, 2022
  • Serves 4
  • 5 mins to prepare and 5 hours to cook
  • 678 calories/serving

Ingredients

  • 95g jar chipotle chili and smoked paprika paste
  • 1 tsp oregano
  • 1 tsp garlic salt
  • ¼ tsp chili flakes
  • 2 tbsp tomato purée
  • 2 tbsp cider vinegar
  • 1.4kg pork shoulder joint
  • 60ml orange juice

To serve

  • 1 red onion, thinly sliced
  • 1 lime, juiced
  • 10 pack mini plain tortilla wraps
  • ½ iceberg lettuce, shredded
  • 8g coriander, roughly chopped
  • 1 red chili, finely sliced

Directions

  1. In a mixing bowl, combine the chipotle paste, oregano, garlic salt, chili flakes, tomato purée, and cider vinegar. Season with salt and pepper and mix thoroughly.
  2. Using your hands, massage the marinade all over the meat. Place the pork, along with the marinade, in the slow cooker. Put the lid on the slow cooker and pour in the orange juice. Cook for 5 hours on high in the slow cooker.
  3. In the meantime, place the red onion in a small bowl. Allow 15 minutes after covering with boiling water. Drain the onions and return them to the mixing bowl. Add the lime juice and a generous teaspoon of salt. Stir thoroughly and set aside for 15 minutes to pickle. They'll change color to a vivid pink.
  4. Preheat the oven to gas 1, 140°C, 120°C fan when the pork is nearly done. Wrap the tortillas in foil and heat for 6-8 minutes in the oven.
  5. Remove the slow cooker's lid and extract any bones from the meat. Remove any excess fat from the saucepan, then pick the meat apart with two forks until it is all shredded and sitting in all the juices.
  6. Remove the tacos from the oven when they are heated. Fill each taco with lettuce, then top with pulled pork and coriander, as well as the red chili.

Tags

Master Chef

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