Com­bine pork and slaw for tasty tacos

Prep the pork in the morn­ing and come home to slow-cooked perfection.

The Tribune (NZ) - - COMMUNITY COOKBOOK - ❚ my­food­


Serves: 4. Prep: 15 min­utes. Ready in: 2 hours (oven) 8-10 hours (slow cooker).


❚ 800g pork shoul­der (bone­less/ skin­less)

❚ 2 ta­ble­spoon pork spice mix (see recipe be­low) ❚ 1 red onion, thinly sliced ❚ 2 cloves minced gar­lic

Pork spice mix

❚ 1 ta­ble­spoon smoked pa­prika

❚ 1⁄ tea­spoon gar­lic 2 ❚ 1 tsp onion powder ❚ 1 tsp oregano ❚ 1 tsp gin­ger ❚ 1 tsp cumin

Pork mari­nade

❚ 3 ta­ble­spoons brown su­gar ❚ 3 ta­ble­spoons ap­ple cider vine­gar ❚ 2 cups chicken stock

❚ 1⁄ cup Cul­leys chipo­tle 2 mari­nade (or use bar­be­cue sauce) Slaw and taco ❚ 10 soft tor­tilla wraps

❚ 1⁄ red cab­bage 4 ❚ 2 car­rots ❚ 2 ta­ble­spoon may­on­naise ❚ 1 tsp white vine­gar

❚ 1⁄ tsp salt 4 ❚ 25g wal­nuts (chopped)

To serve

❚ Re­main­ing chipo­tle mari­nade (or use chipo­tle sauce) ❚ 125g sour cream ❚ 2 ta­ble­spoons co­rian­der, finely chopped

Pre­pare the night be­fore or morn­ing of cook­ing.

Pat pork dry and rub with spice mix. Sea­son and set aside. Place pork, onion and gar­lic in slow cooker/casse­role dish, cover and set aside in fridge.

Com­bine pork mari­nade sauce in amedium bowl. Cover and set aside in the fridge.

To cook, pre­heat oven to 180C (if us­ing). Add pork mari­nade to slow cooker/casse­role dish, cover and cook in slow cooker for 9-10 hours on high. Al­ter­na­tively, cook in casse­role dish for about 2 hours. Pork will eas­ily pull apart when ready.

Re­move pork from slow cooker and set aside to rest.

While pork is rest­ing, wrap tor­tilla wraps in foil and bake for 10-12 min­utes un­til heated through. Finely shred cab­bage un­til you have about 2 cups worth. Grate the car­rots. Place in amedium bowl with may­on­naise, vine­gar, salt and wal­nuts and toss to com­bine.

Roughly pull pork apart with two forks. Add to a bowl with 1⁄2- 1 cup of cook­ing liq­uid. Toss to com­bine and sea­son to taste.

To serve, top tor­tillas with pulled pork, slaw, a driz­zle of re­main­ing chipo­tle mari­nade, a dol­lop of sour cream and a sprin­kle of co­rian­der.

❚ Win­ter Warm­ers is a new lim­ited edi­tion, sea­sonal of­fer­ing from Na­dia and the team atMyFood Bag fo­cused on bring­ing your favourite win­ter flavours to life and fea­tur­ing mouth-wa­ter­ing slow-cooked meals that you can prep in ad­vance. Come home to slow-cooked perfection.

Pull your slow cooker out and make... pulled pork taco with win­ter slaw.

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