PULLED PORK TACOS WITH PINEAPPLE SALSA

Pulled pork tacos with pineapple salsa image

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

Provided by Cassie Best

Time 6h20m

Yield Serves 6 (or 4 adults and 4 children)

Number Of Ingredients 21

Ingredients

1½kg 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
½ red onion , finely chopped
handful of coriander , chopped
1 lime , juiced
1 red chilli , chopped (optional)
8-10 taco shells or wraps
½ red cabbage , finely shredded
1 avocado , sliced
100ml soured cream (optional)

Steps:

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.
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.
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.

Nutrition Facts : Calories 537 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium