Smoky Chipotle Pulled Pork Tacos
Ingredients
- 800 g pork shoulder
- 3 tbsp chipotle paste
- 2 tsp smoked paprika
- 4 garlic cloves
- 400 g tinned chopped tomatoes
- 8 small corn tortillas
- 200 g red cabbage
- 20 g fresh coriander
- 2 lime
Nutrition (per serving)
- Calories
- 613 kcal
- Protein
- 42.8 g
- Carbohydrate
- 32.5 g
- of which sugars
- 7.8 g
- Fat
- 33.5 g
- of which saturates
- 11.4 g
- Fibre
- 6.3 g
- Salt
- 0.79 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rub the pork shoulder all over with chipotle paste, smoked paprika, and crushed garlic. Season well with salt and pepper.
- 2
Place the pork in a deep roasting tin, pour the tinned tomatoes around it, cover tightly with foil, and roast at 160°C (fan 140°C) for 3 hours until pull-apart tender.
- 3
Remove the pork, shred thoroughly with two forks, then stir back through the cooking juices.
- 4
Finely shred the red cabbage, squeeze over the juice of one lime, and season with a pinch of salt.
- 5
Warm the corn tortillas in a dry frying pan over a medium heat for 30 seconds each side.
- 6
Fill each tortilla with pulled pork, pickled cabbage, and fresh coriander. Serve with lime wedges.
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