Slow Cooked

Pulled Pork Tacos

Juicy pulled pork and crunchy fresh vegetables combine to make a great light meal for family or guests. Plus, you're sure to have leftovers!

Intermediate
10 - 12
5 mins prep + marinating
4-5 hours cook

2kg piece New Zealand pork shoulder, skinned but with fat intact

Pork

2 teaspoons sweet smoked paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

store-bought barbecue sauce, to moisten

To serve

Crisp corn tacos

Red cabbage, very finely sliced

Avocado, halved, stone removed, peeled and sliced  

Coriander leaves

Limes for squeezing

Ingredients

2kg piece New Zealand pork shoulder, skinned but with fat intact

Pork

2 teaspoons sweet smoked paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

store-bought barbecue sauce, to moisten

To serve

Crisp corn tacos

Red cabbage, very finely sliced

Avocado, halved, stone removed, peeled and sliced  

Coriander leaves

Limes for squeezing

Nutrition

No items found.
01
Marinate

For best results, marinate the pork in the dry spices.

Place the pork on a large plate and rub the spices over the pork. Cover and place in the fridge overnight.

01
02
The following day

Preheat the oven to 130°C.  Remove the pork from the fridge and bring to room temperature. Season pork well with salt and freshly ground black pepper.

02
03
Cook

Place in a roasting dish and pour 2 cups water around the pork, cover with foil and place in the oven. Cook pork for 4-5 hours, basting from time to time with the juices.

The pork will be ready when you can pull the meat away with 2 forks or your hands.

03
04
To serve

Pull apart pork meat and moisten with barbecue sauce.

Fill into corn tacos with red cabbage, avocado and coriander leaves. Squeeze over lime juice to your taste.

04
05
Tips

To cook pork in a slow cooker – cook on low for 7-8 hours, high for 3 ½ - 4 hours. 1 cup water will be sufficient.

You can leave the pork with its dry marinade in the fridge for 2 days, the flavour will just get better.

05
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Slow Cooked

Pulled Pork Tacos

Juicy pulled pork and crunchy fresh vegetables combine to make a great light meal for family or guests. Plus, you're sure to have leftovers!

5 mins prep + marinating | 4-5 hours cook
Intermediate
10 - 12

2kg piece New Zealand pork shoulder, skinned but with fat intact

Pork

2 teaspoons sweet smoked paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

store-bought barbecue sauce, to moisten

To serve

Crisp corn tacos

Red cabbage, very finely sliced

Avocado, halved, stone removed, peeled and sliced  

Coriander leaves

Limes for squeezing

01
Marinate

For best results, marinate the pork in the dry spices.

Place the pork on a large plate and rub the spices over the pork. Cover and place in the fridge overnight.

02
The following day

Preheat the oven to 130°C.  Remove the pork from the fridge and bring to room temperature. Season pork well with salt and freshly ground black pepper.

03
Cook

Place in a roasting dish and pour 2 cups water around the pork, cover with foil and place in the oven. Cook pork for 4-5 hours, basting from time to time with the juices.

The pork will be ready when you can pull the meat away with 2 forks or your hands.

04
To serve

Pull apart pork meat and moisten with barbecue sauce.

Fill into corn tacos with red cabbage, avocado and coriander leaves. Squeeze over lime juice to your taste.

05
Tips

To cook pork in a slow cooker – cook on low for 7-8 hours, high for 3 ½ - 4 hours. 1 cup water will be sufficient.

You can leave the pork with its dry marinade in the fridge for 2 days, the flavour will just get better.