Impressive – but surprisingly easy – pulled pork is the king of taco fillings, and this sweet, tangy fresh chilli recipe will make you the undisputed ruler of the kitchen.
Serves 6
Preparation time: 15 minutes
Cooking time: 5 hours slow cooker
Pulled Pork:
- 1.5 kg boneless pork shoulder, trimmed of excess fat
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon flaky sea salt
- 1 onion, chopped
- 3 cloves garlic, chopped
- 300g jar Wicked Hots Salsa, Mild or Medium, or Hot
Avocado and Jalapeño Cream:
- 2 avocados
- 1 Wicked Hots Jalapeño Chilli, seeds removed, flesh roughly chopped
- ¼ cup sour cream
- Juice of 1 lime
Tacos:
- 12 tortillas, warmed
- Extra Wicked Hots Salsa
- 2 radishes, thinly sliced
- 1 Wicked Hots Jalapeño Chilli, sliced
- ½ small white onion, finely chopped
- Coriander sprigs
Method:
- To prepare the pork, place into a slow cooker bowl with the olive oil, oregano, cumin, smoked paprika and salt. Rub the oil and spices into the pork then top with the chopped onion, garlic and Salsa.
- Cover and cook on high for 4-5 hours, until pork is very tender. Remove pork from the slow cooker, allow to cool slightly then shred with two forks. Place the shredded meat onto a baking tray with some of the sauce then grill under a preheated grill until the meat is golden and crispy.
- Meanwhile, prepare the Avocado Cream. Place the avocado, chopped jalapeños, sour cream and lemon juice into a food processor. Process until smooth, then season to taste with salt and pepper.
- To serve, place some of the pulled pork into each tortilla. Top with extra salsa, some Avocado and jalapeño Cream, sliced radish, jalapeño, onion and coriander.