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Ingredients

2 x 350mL The Apple Press Apple Cider Vinegar
1-1.2kg pork shoulder
1 large onion
1 large carrot
1 celery stick
1 large red capsicum
2 cloves of garlic
1 pack of Mexican spice mix (we used Mrs Rogers Mexican spice mix. This is family friendly – not too spicy. If you want more heat in your dish add 1 chilli)
2Tbsp olive oil
Salt and pepper to taste
12 small tortillas
1 ripe avocado
2 cups of shredded red cabbage
1 red onion
1 big bunch of coriander
2 limes for squeezing
1 fresh red chilli – if you enjoy more heat

Delicious recipe and photography by our very good friend: Sarah Jones

Method

In a food processor add onion, carrot and celery and blitz till finely chopped.
In and oven proof dish (you will need a lid later on) heat olive oil and sauté onion, carrot and celery till soft and tender. Cut and remove seeds from capsicum, add to pan. Add spice mix to pan. Mix well into onion mix. Add pork to pan and poor over apple cider juice.
Place casserole dish with lid on, into a pre-heated oven at 160° C and cook for 3-4 hours. Check meat after 1.5 hours to ensure enough liquid remains (liquid needs to be just covering meat, add water to top up). Check meat after 3 hours – test with a fork, it should give easily at this point. If not cook for a little longer.
Once cooked, remove fat and any bones from meat. Then using 2 forks, pull pork apart and mix through sauce.

Delicious recipe and photography by our very good friend: Sarah Jones

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