Skip to the beginning of the images gallery

Mexican pulled pork tacos

Name: Mexican pulled pork tacos
Cook time: 25 min
Yield: 1
Cuisine: Mexico city, Mexico

with a chipotle aioli, shredded slaw and crispy kumara

Ready in around 25 mins

RECIPE FACT:

The biggest taco ever made was constructed on November 20th, 2011 in Queretaro, Mexico. It was 246 feet long and was made with carnitas as the filling.

Nutritional Info:

Energy: 4179kj (999Kcal)
Protein: 42g
Carbohydrate: 82g
Fat: 54g
Contains: Gluten, Milk, Soy, Egg

Serving Amount:

Serves 1 person

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰C (fan bake)
1. TO COOK THE CRISPY CRUMBED KUMARA:

Line an oven tray with baking paper. Place the steamed kumara on the tray, sprinkle over the sweetcorn and top with cheese crumb followed with a drizzle of oil and bake in the oven for 22 mins. Season with salt and pepper.
2. TO PREPARE THE SLAW:

Place the rainbow slaw into a large bowl. Finely chop the coriander including stalks and add to the bowl with a drizzle of olive oil and 1 tbsp of sour cream. Season with salt and pepper. Mix and combine with a fork.
3. TO PREPARE THE PULLED PORK AND HEAT THE TACOS:

Heat a drizzle of oil in a large non-stick frying pan over a medium heat. Add the pulled pork, using a wooden spoon to break up any large lumps of meat. Cook for 3-4 mins until crispy. Add Mexican pork spices and cook for 30 secs. Season with salt and pepper. Oven option (preferred): Wrap the tacos in tinfoil and place in the oven for 4-5 mins. Frying pan option: Warm the tacos in a frying pan for 20 secs on each side.
TO SERVE:

On each taco place a little sour cream, some of the slaw, top with pulled pork, crispy kumara and sweetcorn. Finish with a drizzle of chipotle aioli. Serve remaining slaw and crispy crumbed kumara on the side.