NZ Woman's Weekly

Pulled pork taco salad

Pulled pork taco salad
  • Meal Type

    Pork
  • Servings

    8+
  • Courses

    Dinner
  • Meal Origin

    Mexican

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.

  • 1 pork shoulder roast (1.5-2kg)
  • 3 cups apple cider or beer
  • ½ red cabbage
  • ½ green cabbage
  • 1 yellow capsicum, finely sliced
  • 1 red capsicum, finely sliced
  • 1 carrot, grated
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tsp brown sugar
  • 1 lime, plus extra for serving
  • Sea salt and cracked pepper
  • Bunch mint leaves
  • 1-2 fresh chillies (if desired), finely sliced
  • 1 cup smoky barbecue sauce
  • 10 or more tortillas or wraps

1 Preheat the oven to 160ºC.  Place the pork in a medium roasting tray and pour the cider over. Cover with foil and cook for 4½ hours.

2 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. 3 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.

4 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.

5 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.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

Subscribe to the magazine

It's the end of an era for Miranda

In this week's issue of New Zealand Woman's Weekly magazine it’s the end of an era for Miranda.

New Zealand Woman's Weekly is the country's most-loved women's magazine, bringing a wide variety of news, stories, recipes and helpful hints to the home every week.

Subscribe now

Subscribe to our newsletters

Receive the latest celebrity news, recipes and beauty tips, delivered right to your inbox.

Subscribe