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Ingredients

For the pineapple salsa

To serve

  • 8-10 taco shells or wraps
  • ½ red cabbage, finely shredded
  • 1 avocado, sliced
  • 100ml soured cream (optional)

Method

  • 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.

RECIPE TIPS
PULLED PORK & BEAN ENCHILADAS

Mix some pulled pork with a drained 400g can of black beans and stuff tortillas with the mixture. Pour over passata mixed with taco seasoning, grate over some cheese and bake until the cheese melts.

Recipe from Good Food magazine, July 2020

Goes well with

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A star rating of 4.2 out of 5.20 ratings
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