Pulled Pork Tacos

An easy sharing dish, these slow-cooked tacos are bound to be a weekend favourite.

RECIPE INFO

Serves 6-8

Preparation Time
min

Cook time
min

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Product TipLe Creuset's cast iron casseroles distribute heat uniformly and retain it brilliantly, so you get succulent results every time.
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INGREDIENTS

  • 1 x 3.6kg shoulder of pork, bone in, skin removed and reserved
  • Sea salt
  • 2 Tbsps. fennel seeds
  • 2 Tbsps. dried chilies
  • 2 onions, quartered
  • 1 bulb of garlic, halved
  • 2 cups white wine
  • 3 – 4 cups stock
  • 2 – 3 Tbsp. olive oil
  • 4 Tbsp. Brown sugar
  • 1 Tbsp. chili flakes
  • Juice of 1 lemon
  • Multiseed wraps
  • A choice of your favourite fillings

METHOD

Preheat the oven to 200°C.

Score the surface of the pork, and season with sea salt, chilies and fennel seeds. Place in the Le Creuset 33cm Signature Oval Casserole with the onions and garlic. Pour the wine and stock over, drizzle with olive oil and place in the hot oven for 30 – 40 minutes until golden, and then reduce the heat to 120°C for 3 hours, covered.

Turn the oven off and leave it overnight or for 5 – 6 hours without opening. The meat should shred easily when pulled apart with two forks.

Strain the juices and onions from the casserole, remove the pork and add the strained juices back to the casserole to simmer and reduce. Add the brown sugar, chili flakes and lemon juice. When sticky, add the pork back into the pan and begin to shred into the sticky juices.

Serve with chargrilled wrap tacos and bowls of your favourite fillings, such as freshly sliced chillies, sour cream, pickled red cabbage, creamy avocado, feta and crunchy cucumber. Finish it all off with an exotic tomato and watermelon salad.

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