Pulled pork tacos with pineapple salsa

Family Meal Recipes

Preparation and cooking time

  • Prep:20 mins
  • Cook:6 hrs
  • Easy
  • Serves 6 (or 4 adults and 4 children)

Put the pork for these pulled pork tacos in the slow cooker in the morning, and you’ll have a family feast for dinner. Serve with cabbage, avocado and salsa

Nutrient Unit
kcal 537
fat 32g
saturates 10g
carbs 25g
sugars 12g
fibre 5g
protein 35g
salt 0.4g
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  • 1½kg boneless pork shoulder, rind removed and cut into 6 chunks
  • 2 garlic cloves , crushed
  • 2 tbsp tomato purée
  • 1 tbsp chipotle paste
  • 1 orange , juiced
  • 2 limes , juiced
  • 432g can pineapple , juice only (save the chunks for the salsa, below)
  • 2 tsp dried oregano
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • grating of fresh nutmeg
Sausage & mushroom ragu

For the pineapple salsa

  • 432g can pineapple , drained
  • ½ red onion , finely chopped
  • handful of coriander , chopped
  • 1 lime , juiced
  • 1 red chilli , chopped (optional)

To serve

  • 8-10 taco shells or wraps
  • ½ red cabbage , finely shredded
  • 1 avocado , sliced
  • 100ml soured cream (optional)


  • STEP 1

Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.

  • STEP 2
One-pan egg & veg brunch

Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.

  • STEP 3
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Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.

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