Makes:
people
This pulled pork recipe is super tasty and we’re sure these Pulled Pork Tacos made with New Zealand Pork will soon become a weekday favourite in your house.
5 mins to prep the night before and 5 mins to throw in the slow cooker the next morning! What could be easier?
* Look for ‘born and raised in New Zealand’ and ‘NZ Pork’ on the pricing label to be sure you are buying New Zealand Pork – quality assured, high animal welfare standards, low carbon footprint. See New Zealand Pork for more information.
See more from NZ Pork:
Ingredients
Pulled pork
2 kg * New Zealand pork shoulder
skinned but with fat intact
2 tsp sweet smoked paprika
1 tsp dried oregano
1 tsp ground cumin
To serve
store-bought barbecue sauce
to moisten
Crisp corn tacos or soft shell
Red cabbage, very finely sliced
Avocado
halved, stone removed, peeled and sliced
Coriander leaves
Limes
for squeezing
Equipment
- 1 slow cooker
- 1 large plate
- 1 fridge
- 1 2 forks
Instructions
- Marinate the pork
- For best results, marinate the pork in the dry spices the night before.
- Place the pork on a large plate and rub the spices over the pork. Cover and place in the fridge overnight.
- Cook the pork
- Remove the pork from the fridge and bring to room temperature
- Put 1 cup of water in the bottom of the slow cooker then add the pork. Cook on low for 7-8 hours, high for 3 ½ - 4 hours. Add 1 cup water will be sufficient.
- The pork is ready when you can pull the meat away with 2 forks or your hands.
- 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.
Notes
Oven cooking method (If you are at home to keep an eye on it)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.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.TipsYou can leave the pork with its dry marinade in the fridge for 2 days, the flavour will just get better.Recipe provided by NZPork
