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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Juicy pulled pork and crunchy fresh vegetables combine to make a great light meal for family or guests. Plus, you're sure to have leftovers!
2 teaspoons sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
store-bought barbecue sauce, to moisten
Crisp corn tacos or soft shell
Red cabbage, very finely sliced
Avocado, halved, stone removed, peeled and sliced
Coriander leaves
Limes for squeezing
2 teaspoons sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
store-bought barbecue sauce, to moisten
Crisp corn tacos or soft shell
Red cabbage, very finely sliced
Avocado, halved, stone removed, peeled and sliced
Coriander leaves
Limes for squeezing
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For best results, marinate the pork in the dry spices the night before.
Place the pork on a large plate and rub the spices over the pork. Cover and place in the fridge overnight.
Remove the pork from the fridge and bring to room temperature
Place the pork in a slow cooker – cook on low for 7-8 hours, high for 3 ½ - 4 hours. 1 cup water will be sufficient.
The pork will be ready when you can pull the meat away with 2 forks or your hands.
Pull apart pork meat and moisten with barbecue sauce.
Fill into corn tacos with red cabbage, avocado and coriander leaves. Squeeze over lime juice to your taste.
If you are at home to keep an eye on it
Preheat the oven to 130°C.
Remove the pork from the fridge and bring to room temperature. Season pork well with salt and freshly ground black pepper.
Place in a roasting dish and pour 2 cups water around the pork, cover with foil and place in the oven.
Cook pork for 4-5 hours, basting from time to time with the juices. The pork will be ready when you can pull the meat away with 2 forks or your hands.
You can leave the pork with its dry marinade in the fridge for 2 days, the flavour will just get better.
Juicy pulled pork and crunchy fresh vegetables combine to make a great light meal for family or guests. Plus, you're sure to have leftovers!
2kg piece New Zealand pork shoulder, skinned but with fat intact
2 teaspoons sweet smoked paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
store-bought barbecue sauce, to moisten
Crisp corn tacos or soft shell
Red cabbage, very finely sliced
Avocado, halved, stone removed, peeled and sliced
Coriander leaves
Limes for squeezing
For best results, marinate the pork in the dry spices the night before.
Place the pork on a large plate and rub the spices over the pork. Cover and place in the fridge overnight.
Remove the pork from the fridge and bring to room temperature
Place the pork in a slow cooker – cook on low for 7-8 hours, high for 3 ½ - 4 hours. 1 cup water will be sufficient.
The pork will be ready when you can pull the meat away with 2 forks or your hands.
Pull apart pork meat and moisten with barbecue sauce.
Fill into corn tacos with red cabbage, avocado and coriander leaves. Squeeze over lime juice to your taste.
If you are at home to keep an eye on it
Preheat the oven to 130°C.
Remove the pork from the fridge and bring to room temperature. Season pork well with salt and freshly ground black pepper.
Place in a roasting dish and pour 2 cups water around the pork, cover with foil and place in the oven.
Cook pork for 4-5 hours, basting from time to time with the juices. The pork will be ready when you can pull the meat away with 2 forks or your hands.
You can leave the pork with its dry marinade in the fridge for 2 days, the flavour will just get better.
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