Pulled Pork and coriander soft taco with pico de gallo
It’s time to gather friends and treat them to something outrageously delicious. I love feeding my friends and this dish always goes down so well. This recipe is super easy, letting your oven do all the hard work whilst you get to reap the benefits of flexing your cooking prowess and impressing them with these Peat’d Chilli pulled pork tacos. You might want to double up the recipe, as they’ll be coming back for seconds (makes 2-3 tacos for 4 people).
Serves:
60 mins
Ingredients
- Peat’d Chilli Sauce
- 400g Pork Shoulder
- Coriander Leaf
- Soft taco shells
- 1 x punnet Cherry tomatoes
- 1 x Lime
- 1 x Avocado
- 1 x Red onion
- Salt
- Sugar
Method
Step 1
Slow cook seasoned pork shoulder for 2-3 hours or until tender and pulling apart.
Step 2
Once tender, shred.
Step 3
Coat the pulled pork in the Peat’d Chilli sauce and combine well.
Step 4
Return to the oven and roast on high until the edges turn crispy.
Step 5
Remove and add fresh coriander to taste.
Step 6
Dice the tomatoes, onion and avocado into small cubes
Step 7
Add the juice of a lime and a handful of coriander.
Step 8
Add a pinch of salt and a pinch of sugar.
Step 9
Combine well.
Step 10
Warm your taco (shop bought) and fill with the pork mixture, and garnish with the Pico de Gallo.
