slow cooked pork tacos

Updated: Sep 5, 2019





ingredients


1kg pork shoulder

2 cups chicken stock

1/2 cup apple cider vinegar

1 cup bbq sauce

1 tsp cumin

1 tsp paprika

1 tsp nutmeg

1 tsp allspice

1 tbsp chilli flakes

4 cloves garlic

1/2 brown onion

salt and pepper

handful chopped coriander

mini tortillas

1 avocado


cabbage slaw


1/2 red cabbage

1/2 cup apple cider vinegar

1/4 cup olive oil

2 tbsp sugar

1 lime

2 spring onions

handful of coriander


spicy mayo


1 cup mayonnaise

1/4 cup sriracha

1 clove garlic, crushed

1 lime juice + zest


method


combine spices and chilli flakes in a bowl and rub onto the pork shoulder. sear the pork in a pan with garlic and onion until the meat is browned on all sides


add the chicken stock to the bottom of the slow cooker along with the pork and onion


mix the bbq sauce and apple cider vinegar together and pour over the pork. slow cook for 8-10 hours


for the cabbage slaw whisk together the vinegar, oil, sugar and lime in a bowl. shred the cabbage finely then pour the vinegar mixture over the top of the cabbage. chop spring onions, and coriander and add to the slaw just prior to serving


to make the spicy mayo mix the sriracha, mayonnaise, garlic, lime juice and zest. season with salt and pepper to taste


once the pork is cooked shred it into pieces with two forks, i always add a little more bbq sauce after i've shredded the pork then pop the lid back on until serving


grill the tortillas then top with slaw, shredded pork, a few slices of avocado and a dollop of the spicy mayo. garnish with coriander and a good squeeze of lime