The ingredients for pulled pork tacos with pineapple salsa

Pulled pork tacos with pineapple salsa

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Prep: 20 mins Cook: 6 hrs

Easy

Serves 6 (or 4 adults and 4 children)

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 

Nutrition and extra info

  • Freezable

Nutrition: Per serving (6)

  • kcal537
  • fat32g
  • saturates10g
  • carbs25g
  • sugars12g
  • fibre5g
  • protein35g
  • salt0.4g
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Ingredients

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

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 1 tbsp chipotle paste
  • 1 orange, juiced
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 limes, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

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

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 2 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tsp smoked paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • grating of fresh nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

For the pineapple salsa

  • 432g can pineapple, drained
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • ½ red onion, finely chopped
  • handful of coriander, chopped
  • 1 lime, juiced
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 red chilli, chopped (optional)

To serve

  • 8-10 taco shells or wraps
  • ½ red cabbage, finely shredded
    Red cabbage on a plate

    Red cabbage

    red cab-idge

    A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…

  • 1 avocado, sliced
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 100ml soured cream (optional)

Method

  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. 

  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.

  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.

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