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
Prep:20 mins
Serves 6 (or 4 adults and 4 children)
1½kg boneless pork shoulder, rind removed and cut into 6 chunks2 garlic cloves, crushed2 tbsp tomato purée1 tbsp chipotle paste1 orange, juiced2 limes, juiced432g can pineapple, juice only (save the chunks for the salsa, below)2 tsp dried oregano2 tsp smoked paprika1 tsp ground cumin1 tsp ground coriandergrating of fresh nutmeg
STEP 1Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight. STEP 2Heat 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.STEP 3Mix 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.
