We have a recipe here for some tasty Mexican inspired Pork Tacos. Some really tender slow cooked pulled pork with smoky chipotle and bright citrus flavours. All served up in some crisp taco shells – it will be popular with the whole family.
Quantities below will serve six people. Assembling the dish is quite easy and quick but the slow cooking will take some time. However you only need to check sporadically to keep things on track.
Ingredients For Pork Tacos
1.6kg pork shoulder boneless and skinned from Morley Butchers
4 tablespoons fajita seasoning mix
4 tablespoons chipotle paste
Grated zest and juice of 2 limes
2 tablespoons soft brown sugar
2 tablespoons vegetable oil
2 onions, peeled and sliced
3 red peppers, deseeded and cut into strips
3 yellow peppers, deseeded and cut into strips
12 crunchy taco shells
Cooking Method For Pork Tacos
Preheat your oven to 220°C, 200°C Fan, Gas Mark 7. Line a roasting tin with a large sheet of foil to hang over the tin. Alternatively you can use a casserole with a lid.
Unroll the pork shoulder, pat dry with kitchen paper and place in the roasting dish, loosely fold the extra foil around the edges.
Mix together the fajita seasoning, chipotle paste, lime zest, juice and sugar. Rub the mixture all over the pork. Roll up the pork and tie up with some string. Pop in the oven and cook for 30 minutes until brown. If using a casserole roast with lid off.
Turn the oven temperature down to 150°C, 130°C Fan, Gas Mark 2. Remove the pork and fold the foil over to make a parcel or replace lid. Return to the oven and cook low and slow for about 5 hours or until tender. Test with a knife point and see if the meat flakes.
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and cook for 10 minutes. Remove from the oven, cover with foil and leave to rest in a warm place for 30 minutes.
While, its resting heat 1 tablespoon of the oil in a large non-stick frying pan and stir fry the onions and peppers for 3–4 minutes until lightly charred. You might want to do this in two batches to keep the pan hot and avoid the vegetables stewing..
Warm the tacos according to the packet instructions.
Open up the pork in the roasting tin, and ‘pull’ the cooked pork apart by securing with a fork and shredding the meat with a second fork. Fill the warm tacos with the pulled pork, onion and peppers. Top with a dollop of guacamole and soured cream, and serve immediately. Garnish with some roughly chopped fresh coriander.
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This taco recipe and image are from the Love Pork website give them a visit for more tasty recipes.