Recipes
Recipes

Slow cooker pulled pork tacos

Put out bowls of the fillings and let everyone build their own taco. The pork also works well in tortilla wraps or on top of baked potatoes

Put out bowls of the fillings and let everyone build their own taco. The pork also works well in tortilla wraps or on top of baked potatoes

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(17 votes)
Cooking Time

Cook: 8 Hours 20 Mins

Cooking Time

Serves: 8

Cooking Time

Price: £1.11 per serving

Nutritional Information

Each 357g serving contains

Energy
1839kj
439kcal
22%
Fat
14.6g
Med
21%
Saturates
3.6g
Low
18%
Sugars
2.5g
Low
3%
Salt
0.46g
Low
8%
of your reference intake.
Typical energy values per 100g:
515kj/123kcal

Ingredients

2kg Butcher’s Selection Boneless Pork Shoulder Joint

2tsp smoked paprika

1tsp Asda Garlic Granules

1tsp Asda Onion Granules

1tsp ground cumin

1tbsp chipotle paste

1tsp Extra Special Cold-Pressed Rapeseed Oil

300g pinto beans, drained and rinsed

Juice and zest 1 lime

4tsp cornflour

8 taco shells

½ red onion, finely sliced

300g frozen sweetcorn, cooked according to pack instructions

½ Iceberg lettuce, finely sliced

1tbsp roughly chopped coriander

2 red chillies, thinly sliced (optional)

Method

1
Trim the skin and any excess fat off the pork.
2
Mix together the paprika, garlic granules, onion granules, cumin and chipotle paste. Massage into the pork shoulder.
3
Heat a nonstick frying pan over a high heat, add the oil and brown the meat all over until it is a deep caramel colour.
4
Put the pork in the slow cooker and add the beans and 400ml water. Cook on the highest setting for a minimum of 8 hrs, until the meat starts to fall apart.
5
Remove the meat from the slow cooker and set aside. Whisk the lime juice, zest and cornflour into the sauce left in the cooker and stir until it has thickened.
6
Use two forks to shred the pork, then return to the slow cooker and mix with the sauce.
7
Fill the taco shells with the pulled pork and top with the onion, sweetcorn, lettuce, coriander and chilli, if using.