Our excellent Pulled Pork Tacos. 
Meat 
1.5 kg rindless pork shoulder, cut into 6 large chunks 
1 red onion, roughly chopped 
 
Marinade 
2 garlic cloves, crushed 
5 tbsp Meister Club Peri-Peri Marinade/Sauce (alternative any Peri-Peri Sauce) 
3 tbsp tomato purée 
juice 2 oranges (around 200ml) 
juice 3 large limes (around 75ml) 
3 tbsp white wine vinegar 
2 tsp dried oregano 
2 tsp ground cumin 
1 tsp ground nutmeg 
½ tsp ground cloves 
 
Pickled red onions 
2 medium red onions, finely sliced 
2 tbsp white wine vinegar or cider vinegar 
2 tbsp caster sugar 
 
Pineapple salsa 
432g can pineapple, drained 
Half a red onion, finely chopped 
A handful of coriander, chopped 
1 lime, juiced 
1 red chilli, chopped (optional) 
 
Method: 
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. 
 
 
Oven Cooking: 
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. 
 
Slow Cooker Cooking: 
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. 
 
Prepare Salsa and Tortillas/Tacos: 
In a bowl, mix the ingredients for the salsa. 
Warm the taco shells/Tortillas. 
 
Serve: 
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 
Tagged as: Pork, Slow Cooker, Tacos
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