Slow cooked pulled pork (for tacos)

Sunday night when we had visitors over and I knew we were going to be spending a few hours up at the pub in the sunshine I knew that I needed a dinner that could be bubbling away without any effort on my part, and that could be quickly pulled together when all the hungry bodies walked back in the door. And with the warmer weather upon us there was just one thing for it: Pulled pork tacos with a simple salsa. Kids and adults love this (you get to construct your own and kids LOVE that) and there is crackle! And colour! A winner.

Slow cooked pulled pork tacos

2 kg pork shoulder
Mixed spices: cumin, chinese 5 spice, salt & pepper
2 cups Chicken stock

Salsa
2 cobs corn
1/2 bunch shallots
1 red capsicum
1 green capsicum
3 tomatoes (diced)
Lemon/lime juice
Cumin
Olive oil
Salt & pepper

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: take the pork shoulder and unroll it (I grabbed a large shoulder from Harris Farm that came in a net). Take it out of the net and dry off any excess moisture with paper towel. Drizzle the meat with some olive oil and then generously cover with a mixture of spices. I throw everything at it: ground cumin, chinese 5 spice, LOTS of salt and pepper. Give it a good massage and then add some more. More is more!

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: I then add in 2 cups of stock to the bottom of the roasting pan, cover tightly with foil and place in a fan forced 150 degree oven for 4-5 hours. The longer the better…the more the meat will pull apart.

: When you are getting close to serving take the foil off and crank the heat up to about 200 degrees for the last 15-20 mins. This will firm up the crackle. If your crackle is still not to your liking (not crispy enough)…I would take the meat out of the oven and peel off the layer of crackle with a large carving knife (it should just peel off if you get a knife underneath the skin and the meat). Cover the meat in foil and let it rest for 10-15 minutes and you can place that crackle on a rack under the grill for 5 minutes to crisp up.

: Chop that crackle up – you can break with your hands, or cut with scissors. After the meat has had a good rest you can take it to a board and literally shred it with a fork or knife. Transfer onto a platter for the table.

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Salsa

: boil the corn cobs and then cut away the kernels. Add into a large bowl with finely diced shallots, green & red capsicum, 3 tomatoes, You can add in a can of drained black beans too if you like. For the dressing just juice a lemon and add in equal amounts citrus juice to olive oil, a good amount of cumin (1-2 tablespoons) salt and pepper and cover over the salsa.

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: To serve warm your tortillas (you can make your own if you like they are DELICIOUS) add on some salsa, and then top with pork and crackle. I also add on some spicy mexican sauces – chipotle works well and my favourite is this green jalapeño sauce.

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Slow cooked pulled pork

Serves 6-8
Prep time 30 minutes
Cook time 5 hours
Total time 5 hours, 30 minutes

Ingredients

Pulled pork

  • 2kg Pork shoulder
  • 1 cup mixed spices (cumin, chinese 4 spice, salt & pepper)
  • 2 cups chicken stock

Salsa

  • 2 corn cobs (boiled then kernels cut off)
  • 1/2 bunch shallots (finely sliced)
  • 1 red capsicum (finely diced)
  • 1 green capsicum (finely diced)
  • 3 Medium tomatoes (finely diced)
  • 1 Lemon (Juiced)
  • Olive oil
  • Salt & pepper

Directions

Pork
Step 1
take the pork shoulder and unroll it (I grabbed a large shoulder from Harris Farm that came in a net). Take it out of the net and dry off any excess moisture with paper towel.
Step 2
Drizzle the meat with some olive oil and then generously cover with a mixture of spices. I throw everything at it: ground cumin, chinese 5 spice, LOTS of salt and pepper. Give it a good massage and then add some more
Step 3
I then add in 2 cups of stock to the bottom of the roasting pan, cover tightly with foil and place in a fan forced 150 degree oven for 4-5 hours. The longer the better...the more the meat will pull apart.
Step 4
When you are getting close to serving take the foil off and crank the heat up to about 200 degrees for the last 15-20 mins. This will firm up the crackle. If your crackle is still not to your liking (not crispy enough)...I would take the meat out of the oven and peel off the layer of crackle with a large carving knife (it should just peel off if you get a knife underneath the skin and the meat). Cover the meat in foil and let it rest for 10-15 minutes and you can place that crackle on a rack under the grill for 5 minutes to crisp up.
Step 5
Chop that crackle up - you can break with your hands, or cut with scissors. After the meat has had a good rest you can take it to a board and literally shred it with a fork or knife. Transfer onto a platter for the table.
Salsa
Step 6
boil the corn cobs and then cut away the kernels. Add into a large bowl with finely diced shallots, green & red capsicum, 3 tomatoes, You can add in a can of drained black beans too if you like. For the dressing just juice a lemon and add in equal amounts citrus juice to olive oil, a good amount of cumin (1-2 tablespoons) salt and pepper and cover over the salsa.
Step 7
To serve warm your tortillas (you can make your own if you like they are DELICIOUS) add on some salsa, and then top with pork and crackle. I also add on some spicy mexican sauces - chipotle works well and my favourite is this green jalapeño sauce.

Now THESE are some tasty tacos!
Do you make a slow cooked meat for your tacos? How do you do it?

Comments

  1. oh gosh. We have this on a regular basis. We have even been known to stage a “crackle-off” between my husband and I. I am proud to report that I am winning! Except for two nights ago when I proved yes…. It IS possible to turn a good piece of pork into a rock, simply by overcooking it without adding more liquid. 🙁

  2. I made pulled pork for sliders recently. I cooked the pork in the oven, pulled it and then put it in a slow cooker so it was already to go straightaway. Even faster to get into!

  3. Friendly tip – bbq the corn rather than boil for that lovely roasty flavour! Love the pork recipe. We do something similar but I’m going to give your recipe and method a go. Mexican is just the best, isn’t it?

  4. OMG! that looks amazing! I cant wait to get home to make it!! Yummo! Thanks for sharing!

  5. This sounds delicious. Can’t wait to try. Is it just me or does everyone else’s house smell like pork for days after cooking it in the oven?

  6. This meal and a pre dinner margarita is my idea of bliss… will even make your tortillas.
    It will feed hungry teens on the weekend and I will rightfully, sit back and get a Mother of the Year award and a round applause from all. Thank you

  7. You know I am not what you would call me a foodie at all but I have come to love the recipes you put on here Beth. Even better they are ones that taste great and my kids will actually eat. Thanks for saving me from the hell that is “what’s for dinner tonight”

  8. Peta musingsofamartin says:

    Thanks Bevvy – this is my meal for the Christmas holidays dinner rotation sorted! Love an easy but tasty way to feed 25! X

  9. I’ve got a pork belly in the fridge, do you reckon it would work too?

    We have an extra long weekend here and I think it would be the perfect time to crack out this recipe.

    • Defo! I have used pork belly plenty of times… I am dreaming of a weekend doing nothing. Feeling sick with nerves about the weekend ahead of us!

  10. Lisa Mckenzie says:

    I love dinners that cook themselves they arête best sort I reckon ,thanks Beth xx

  11. Yum! That looks divine:)

  12. That crackling. Just give me that C:

  13. Christina Howes says:

    We are having this tonight. The house smells amazing! We’ve just come home from a walk and the beautiful fragrant smells welcomed us as we walked in the door. One question..what do you do with the liquid?

  14. Going to go buy the ingredients for this for tomorrow night’s dinner. BOOM!

  15. You are my food inspiration! Easy home cooking that everyone can do! Don’t ever stop doin what you do- I’d be lost without you!!

  16. I made this last night and it was divine! excellent recipe Beth!

  17. Beth, did I read the recipe correctly? 1 cup of spices?? I’m willing to give it a bash, but I thought I’d better check. I’m making it for a crowd on Saturday night. 6 adults and 7 children. Is a 2kg piece of pork enough?

    • Looking back on it, it does seem a lot and now I’m questioning it myself…I do know that I use a whole heap to really cover that 2kg piece of pork. For your numbers I would double that – maybe 2 x 2 kilo pieces side by side? Good luck!

  18. I made this on Sunday and I agree with Michelle above, I probably halved the amount of spice… but OMG delish and a whoppingly good sized meal with most of the effort up front, perfect to have people over. Thank you for the recipe.

  19. Hi Beth,
    Just checking how much of each spice you put on the pork – 1 cup seems an awful lot???

    • I have had other people tell me that too…I must have used it though…try half I am sure that will still be enough…it just needs a decent amount rubbed onto the skin. Enjoy!

  20. FINALLY made this on Saturday. Just knew your recipe would be a winner. Spice, spice and more spice! Thank you for sharing. So delish. X

  21. I am total going to make this roast pork! I don’t know why I have not been much of a “roasting” girl until now – I do just about everything else (savoury) in the kitchen. Question for you – do you place the roast on a roasting rack in the pan or just straight in? That crackling looks amazing by the way …

  22. Going to get my crackle on and make this for Sunday lunch next weekend! Followed by your apple crumble ? Just love knowing that your recipes nail it on flavour and being straightforward to cook, every time – thanks !

  23. Helen Sims says:

    Hi Bev,

    I’d love to make this to share with a picnic with our neighbours tonight but i’m not sure about the spices as i’m not to confident with new receives. Could you let me know how much of each spice to use as a guide?

    Cheers
    Helen

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