Pulled Pork Tacos

1.5 kg rindless pork shoulder, cut into 6 large chunks 

1 red onion, roughly chopped 

 

2 garlic cloves, crushed 

5 tbsp Meister Club Peri-Peri Marinade/Sauce (alternative any Peri-Peri Sauce) 

3 tsp Crown National Honey and Pineapple Glaze 

3 tbsp tomato purée 

juice 2 oranges (around 200ml) 

juice 3 large limes (around 75ml) 

3 tbsp white wine vinegar 

2 tsp dried oregano 

4 tsp Scalli’s Wild West BBQ Seasoning 

2 tsp ground cumin 

1 tsp ground nutmeg 

½ tsp ground cloves 

 

2 medium red onions, finely sliced 

2 tbsp white wine vinegar or cider vinegar 

2 tbsp caster sugar 

 

432g can pineapple, drained 

Half a red onion, finely chopped 

A handful of coriander, chopped 

1 lime, juiced 

1 red chilli, chopped (optional) 

 

Prepare the Marinade: 

Place the pork in a large, lidded ovenproof dish. 

Add the remaining ingredients and mix thoroughly to coat the pork. 

Optionally, chill and marinate overnight for enhanced flavour. 

 

 

Preheat the oven to 140 C/120 C Fan assisted or on Gas 2. 

Cover the dish with a lid and cook on the middle shelf for 4 hours. 

After 2 hours, check and spoon over the juices. 

Verify the tenderness of the meat by pulling it apart with two forks. 

If it resists, cook for an additional 1-2 hours. 

 

Use a large slow cooker and add the meat and marinade. 

Cook for at least 6 - 8 hours 

Verify the tenderness of the meat by pulling it apart with two forks. 

 

In a bowl, mix the ingredients for the salsa. 

Warm the taco shells/Tortillas. 

 

Shred the cooked pork, removing any fat or sinew. 

Serve the shredded pork in the tacos with shredded cabbage, sliced avocado, soured cream, and the prepared salsa