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    Pulled pork shoulder tacos

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    Pulled pork shoulder tacos

    Makes: 8


    30g Waitrose Cooks’ Ingredients ancho chillies, torn, stem discarded

    1 tsp fennel seeds

    3 tbsp sesame seeds

    2 tbsp dark brown soft sugar

    14 garlic cloves, 6 chopped and 8 crushed

    400g can plum tomatoes

    1 lime, zest and juice

    1 orange, zest and juice

    1 Waitrose British Free Range


    Pork Shoulder Joint (about

    1.5kg; from the meat service

    counter), cut into 3cm chunks

    1 tbsp vegetable oil

    3 red onions, sliced

    4 bay leaves

    28g pack coriander, stalks finely chopped, leaves torn

    15g pack oregano, leaves picked and roughly chopped

    8 soft corn and wheat tortillas



    2 large ripe avocados, roughly chopped

    1 granny smith or other sharp green apple, cut into 1cm pieces

    28g coriander, stalks finely

    chopped, leaves torn

    2 Waitrose Cooks’ Ingredients Green Chillies*, finely chopped (deseeded, if liked)

    bunch salad onions, trimmed and finely sliced

    1 lime, zest and juice


    1. Dry-toast the ancho chillies and fennel and sesame seeds in a large casserole (or heavy-based saucepan) for 1-2 minutes, until fragrant.
    2. Transfer the chillies to a bowl and cover with just-boiled water; set aside for 15-20 minutes, until softened. Grind the sesame and fenne  seeds to a powder in a pestle and mortar (or spice grinder) with a little salt. Whizz in a small food processor with the chillies and 4 tbsp of their soaking liquid, plus the sugar, chopped garlic, tomatoes and the citrus zests and juices to make a thick paste; season.
    3. Preheat the oven to 150°C, gas mark 2. Season the pork chunks and toss with the oil. Set the pan back over a medium-high heat and fry the pork, in batches if needed, turning often until golden and crisp (about
    4. 15-20 minutes); remove and set aside. Add the onions and cook, covered, for 10 minutes, until softened. Scrape the base of the pan to lift any sticky bits, then stir in the crushed garlic, bay leaves and coriander stalks. Cook for another 3-5 minutes, then return the pork to the pan with the spice paste and 100ml water. Bring to the boil, then cover with foil and a lid. Transfer to the oven for 2-3 hours, until the meat is tender.
    5. Turn the oven up to 220°C, gas mark 7, uncover the dish and cook for another 20-25 minutes, until the sauce has thickened. Rest, partially covered, for 10-15 minutes before shredding the pork with two forks. Stir through most of the coriander and oregano leaves; keep warm.
    6. Just before serving, mash the avocados in a bowl. Gently stir in the remaining salsa ingredients; season. Serve the pork in warm tortillas, with the salsa alongside. Scatter everything with the remaining herbs and offer extra lime wedges for squeezing.

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