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Home Pulled pork tacos with chipotle slaw

Pulled pork tacos with chipotle slaw

Mexican Tacos Pulled pork Weekend Sharing Slow cook

Pulled pork tacos are proof that patience pays off. The meat cooks slowly until it falls apart, soaks up all the spices and becomes meltingly tender. Combine that with a crunchy chipotle slaw and a generous squeeze of lime, and you have a Mexican celebration on your plate. This recipe is perfect for a relaxed weekend dinner or a get-together with friends where everyone builds their own taco.

x_ckl_recipe_markerPulled pork tacos with chipotle slaw Slow-cooked pulled pork with a spicy chipotle slaw in a soft corn tortilla. This is the kind of dish that leaves everyone at the table speechless. How to make pulled pork tacos with chipotle slaw? Main course Mexican 4 servings 20 min 4 hours 10 min 4 hours 30 min

Mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, salt and pepper in a bowl. Rub the pork shoulder all over with this spice mix.
Heat a large braising pan over high heat with a splash of oil. Sear the meat on all sides until golden brown, about 3 to 4 minutes per side. Take your time with this step: that browned crust adds flavor.
Add the chicken stock and the juice of the orange to the pan. Put the meat back in, cover with the lid and let it cook in a low oven (150°C) for 3.5 to 4 hours. The meat is ready when it easily pulls apart with two forks.
Meanwhile make the chipotle slaw: combine the finely shredded red cabbage, grated carrot, finely chopped red onion and chopped cilantro in a large bowl. In a separate small bowl stir together the mayonnaise, chipotle paste, lime juice, vinegar and a pinch of salt. Toss the dressing through the slaw and keep chilled.
Remove the meat from the pan when it's done and shred it with two forks. Spoon a few tablespoons of the cooking liquid over it so it stays nicely juicy.
Warm the corn tortillas briefly in a dry frying pan or wrap them in aluminum foil and place them in the oven at 160°C for 5 minutes.
Fill each tortilla with a generous portion of pulled pork, a scoop of chipotle slaw, some avocado slices and an extra squeeze of lime. Serve immediately and enjoy.

Mexican Tacos Pulled pork Weekend Sharing Slow cook 1.2 kg pork shoulder (boneless) 2 tsp smoked paprika 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp dried oregano 1 tbsp brown sugar Salt and black pepper to taste 2 tbsp sunflower oil 150 ml chicken stock Juice of 1 orange 8 small corn tortillas 1 avocado, sliced Lime juice to serve For the chipotle slaw: 200 g red cabbage, finely shredded 1 carrot, grated 1/2 red onion, finely chopped Handful fresh cilantro, coarsely chopped 4 tbsp mayonnaise 1 tbsp chipotle paste (or to taste) Juice of 1 lime 1 tsp white wine vinegar Pinch of salt Heavy braising pan with lid Two forks Large mixing bowl Small bowl for the dressing Grater Chef's knife Cutting board Frying pan Contact Grill & Toast Makers contact-grill-toast-makers Grill pan griddle-pan Casserole casserole Chef's knife chefs-knives Blackwell Knife Set (Chef's knife + vegetable knife + office knive) ) - Japanese style - 67 layers damask steel - VG10 - 3 piece Blackwell Messenset Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Alva Grill Pan/Grill Plate cast iron Nori ø 28 cm – enamelled non-stick coating – includes free leather handles – suitable for all heat sources Alva Grillpan Baked nacho platter foodies-baked-nacho-platter Gluten-free corn tortillas with pulled chicken and mango-avocado salsa foodies-gluten-free-corn-tortillas-with-pulled-chicken-and-mango-avocado-salsa Homemade Mexican Tacos with Pulled Chicken foodies-homemade-mexican-tacos-with-pulled-chicken Homemade sushi rolls with salmon and avocado foodies-homemade-sushi-rolls-with-salmon-and-avocado

Recipe

Pulled pork tacos with chipotle slaw

Slow-cooked pulled pork with a spicy chipotle slaw in a soft corn tortilla. This is the kind of dish that leaves everyone at the table speechless.

Course	Main course
Kitchen	Mexican
Servings	4 servings

Preparation time

Preparation time	20 min
Time in oven	4 hours
Stiffen up min.	10 min
Total	4 hours 30 min

Equipment

Heavy braising pan with lid
Two forks
Large mixing bowl
Small bowl for the dressing
Grater
Chef's knife
Cutting board
Frying pan

Ingredients

1.2 kg pork shoulder (boneless)
2 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tbsp brown sugar
Salt and black pepper to taste
2 tbsp sunflower oil
150 ml chicken stock
Juice of 1 orange
8 small corn tortillas
1 avocado, sliced
Lime juice to serve
For the chipotle slaw:
200 g red cabbage, finely shredded
1 carrot, grated
1/2 red onion, finely chopped
Handful fresh cilantro, coarsely chopped
4 tbsp mayonnaise
1 tbsp chipotle paste (or to taste)
Juice of 1 lime
1 tsp white wine vinegar
Pinch of salt

How to make pulled pork tacos with chipotle slaw?

Mix the smoked paprika, cumin, garlic powder, onion powder, oregano, brown sugar, salt and pepper in a bowl. Rub the pork shoulder all over with this spice mix.
Heat a large braising pan over high heat with a splash of oil. Sear the meat on all sides until golden brown, about 3 to 4 minutes per side. Take your time with this step: that browned crust adds flavor.
Add the chicken stock and the juice of the orange to the pan. Put the meat back in, cover with the lid and let it cook in a low oven (150°C) for 3.5 to 4 hours. The meat is ready when it easily pulls apart with two forks.
Meanwhile make the chipotle slaw: combine the finely shredded red cabbage, grated carrot, finely chopped red onion and chopped cilantro in a large bowl. In a separate small bowl stir together the mayonnaise, chipotle paste, lime juice, vinegar and a pinch of salt. Toss the dressing through the slaw and keep chilled.
Remove the meat from the pan when it's done and shred it with two forks. Spoon a few tablespoons of the cooking liquid over it so it stays nicely juicy.
Warm the corn tortillas briefly in a dry frying pan or wrap them in aluminum foil and place them in the oven at 160°C for 5 minutes.
Fill each tortilla with a generous portion of pulled pork, a scoop of chipotle slaw, some avocado slices and an extra squeeze of lime. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

A good braising pan is the key to this recipe. Choose a heavy pan that retains heat well and can go straight from the hob to the oven. That saves washing up and ensures the meat cooks evenly. You'll use a pan like that for years and it pays for itself many times over.

Place all the fillings in the middle of the table and let everyone assemble their own taco. More guacamole, extra chipotle, or just pulled pork: this way the recipe becomes a true communal experience. Choose a good chef's knife for the prep work and you'll have the slaw ready in no time.

Related products

Blackwell Knife Set (Chef's knife + vegetable knife + office knive) ) - Japanese style - 67 layers damask steel - VG10 - 3 piece

Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles

In stock

~~€158,-~~ €89,99

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Alva Grill Pan/Grill Plate cast iron Nori ø 28 cm – enamelled non-stick coating – includes free leather handles – suitable for all heat sources

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