This super-tasty pulled pork will be a go-to dish for sure – it’s the easiest thing you have ever cooked, all it takes is oven time. It’s great served in crusty sourdough buns with coleslaw when you need to feed a hungry crowd.
|3 cups||Apple cider, or beer|
|1 ½ kgs||Pork shoulder, roasted (Main)|
|1||Yellow capsicum, finely sliced|
|1||Red capsicum, finely sliced|
|½ cup||Olive oil|
|2 tsp||Brown sugar|
|2||Limes, use 1 for serving|
|¼ cup||Red wine vinegar|
|1 to taste||Sea salt and cracked black pepper|
|1 bunch||Mint leaves|
|1||Chilli, or use 2 chillies if desired, finely sliced|
|1 cup||Barbecue sauce, smoky|
|10||Tortilla wraps, use more if desired|
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- Preheat the oven to 160C. Place the pork in a medium roasting tray and pour the cider over. Cover with foil and cook for 4.5 hours.
- At the end of the cooking time, make up the coleslaw. Combine the cabbage, capsicums and carrot in a bowl and toss lightly to mix through.
- Add olive oil, vinegar, sugar, juice of 1 lime and seasoning to a jar and shake well. Toss dressing through the coleslaw with the torn mint leaves and sliced chilli.
- Remove pork from oven – be careful as there will be plenty of juices in the pan. Leave pork until it's cool enough to handle, then pull the meat from the bones, shredding it into strips.
- Heat barbecue sauce with ½ - 1 cup of pan juices, then add pork to heat through.
- Arrange the tortillas in ovenproof bowls or metal moulds to make wavy bowl shapes. Bake for 8-10 minutes until pale golden, remove from the oven and let them crisp up.
- Serve the pork in taco shells with a spoonful of coleslaw and a few cut limes on the side.