Pulled Pork Tacos
This dish requires preparation due to cooking the marinated pulled pork shoulder. A suggestion is to cook the pork shoulder overnight in the cryo-sealed bag on low heat in the oven (100 degrees) for 6 to 7 hours and place in the fridge before work ready for minimum prep next evening.
This recipe serves family of 4.
- 800g Brisbane Valley Pulled Pork
- Taco shells (10)
- 150g grated cheese
- Sour cream
- Chipotle aioli (optional)
- 1 x Gem lettuce shredded
- 1 lg tomato diced
- 1 cup small-diced pineapple
- 1 red onion small diced
- ½ cup chopped coriander
Cooking Option 1
Place the Brisbane Valley Farm Direct marinated pork shoulder (bag and all) into a large pot of simmering water and place on a lid for approximately 3 to 3.5 hours or until it is soft.
Note:- keep an eye on the water level and top up as necessary!
Cooking Option 2
Place pork in the bag into a deep baking dish with some hot water and cover in foil and bake in the oven at 100-110 degrees for approximately 4 hours until cooked soft.
When cooked, carefully remove pork from the pot or tray and keep at room temperature until it cools a little.
Once cooled, open bag and shred pork into strips and place in a bowl.
Prepare salad ingredients and place in bowls ready for taco portioning!
Don’t forget to heat your tacos before putting them together. Use chipotle dressing or the sauce that comes with the tacos.