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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.

  • Prep

    10 mins

  • Cooking

    7 hours





  • 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


Step 1

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!

Step 2

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.

Step 3

Once cooled, open bag and shred pork into strips and place in a bowl.

Step 4

Prepare salad ingredients and place in bowls ready for taco portioning!

Step 5

Don’t forget to heat your tacos before putting them together. Use chipotle dressing or the sauce that comes with the tacos.