Easy slow-cooked pulled pork recipe to be enjoyed in summer. Add pineapple to your tacos for a real tropical treat, fill tacos and top with cool sour cream
Ingredients
1 tablespoon olive oil
750g pork scotch fillet
1 onion, diced
2 cloves garlic, crushed
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon allspice
2 bay leaves
400g can diced tomatoes
1/4 cup freshly squeezed orange juice
For serving: 8 flour tortillas, warmed
1/2 pineapple, finely diced
16 fresh coriander sprigs
1 x 200g tub sour cream
8 lime wedges
Method
Heat oil in a large heavy based saucepan, brown pork on all sides and remove. Add onion, garlic, and spices to pan, cook until fragrant and onion is translucent, add pork back into the pan with tomatoes, orange juice and 1 cup of water. Cover and simmer for 2 hours, turning occasionally and topping up with more water if necessary.
Remove pork, and rest for 5 minutes before shredding with two forks, discarding fat.
Increase heat to medium and reduce sauce until very thick, stir in shredded pork.
Serve pork wrapped in tortillas with pineapple, coriander sprigs, a generous dollop of sour cream and a squeeze of lime juice.
