Spicy Pulled Pork and Black Bean Tacos
I'm constantly cutting recipes out of magazines and this one I came across recently while I was sorting through a large stack of clippings.
My kids absolutely love this, as do I.
At first I was worried about adding cinnamon, I didn't think I'd like it, but it's great. We added in extra 1/2 teaspoon of chilli flakes and the cayenne, as we love it spicy.
You can mash the avocado or chop it, your choice.
My kids say they can never go back to packet mince type tacos once you've tried these.
My kids absolutely love this, as do I.
At first I was worried about adding cinnamon, I didn't think I'd like it, but it's great. We added in extra 1/2 teaspoon of chilli flakes and the cayenne, as we love it spicy.
You can mash the avocado or chop it, your choice.
My kids say they can never go back to packet mince type tacos once you've tried these.
Recipe
Recipe adapted from a Coles magazine
Serves 6
For the Pulled Pork:
1 tablespoon olive oil
1.2kg Pork (neck) Scotch Roast, cut into 5cm pieces
2 red onions, cut into thick slices
1 tablespoon ground paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon dried chilli flakes
1/2 teaspoon cayenne pepper
400g can diced tomatoes
1 cup (250ml) chicken stock
400g can black beans, rinsed, drained
Coleslaw:
1/2 red cabbage, finely shredded
1/2 cup coriander leaves
Juice of 1 lime juice
2-3 teaspoons olive oil
12 hard taco shells, toasted or flour tortillas or corn tortillas, toasted
6 radishes, thinly sliced
2 avocadoes, stoned, peeled, chopped
lime wedges, to serve
extra coriander leaves, to serve
4 spring onions, sliced
sour cream, to serve, optional
Serves 6
For the Pulled Pork:
1 tablespoon olive oil
1.2kg Pork (neck) Scotch Roast, cut into 5cm pieces
2 red onions, cut into thick slices
1 tablespoon ground paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon dried chilli flakes
1/2 teaspoon cayenne pepper
400g can diced tomatoes
1 cup (250ml) chicken stock
400g can black beans, rinsed, drained
Coleslaw:
1/2 red cabbage, finely shredded
1/2 cup coriander leaves
Juice of 1 lime juice
2-3 teaspoons olive oil
12 hard taco shells, toasted or flour tortillas or corn tortillas, toasted
6 radishes, thinly sliced
2 avocadoes, stoned, peeled, chopped
lime wedges, to serve
extra coriander leaves, to serve
4 spring onions, sliced
sour cream, to serve, optional
To make the pulled pork: heat half the oil in a large flameproof casserole pan over medium-high heat. Add the pork and cook for 5 minutes or until golden brown. Transfer to a plate.
Heat remaining oil in the pan. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the paprika, cumin, coriander, oregano, cinnamon, chilli flakes and cayenne. Cook, stirring, for 1 minute or until aromatic. Return the pork to the pan with the tomato, stock and 1 cup water, or just enough water to cover the pork. Bring to the boil. Reduce heat to low. Season with salt and pepper, to taste.
Cover and cook for 2 hours, then uncover and cook for a further 30 minutes or until the pork is very tender. Use tongs to transfer the pork to a heatproof bowl. Use 2 forks to coarsely shred the pork. Return pork to the pan with the beans. Taste for seasoning, cook a further 10 minutes.
Heat remaining oil in the pan. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the paprika, cumin, coriander, oregano, cinnamon, chilli flakes and cayenne. Cook, stirring, for 1 minute or until aromatic. Return the pork to the pan with the tomato, stock and 1 cup water, or just enough water to cover the pork. Bring to the boil. Reduce heat to low. Season with salt and pepper, to taste.
Cover and cook for 2 hours, then uncover and cook for a further 30 minutes or until the pork is very tender. Use tongs to transfer the pork to a heatproof bowl. Use 2 forks to coarsely shred the pork. Return pork to the pan with the beans. Taste for seasoning, cook a further 10 minutes.
Combine cabbage, coriander, lime juice and oil in a bowl. Season with salt and white pepper, to taste.
Divide cabbage mixture among taco shells with pulled pork, radish and avocado.
Serve with extra coriander, sour cream and lime wedges.
Divide cabbage mixture among taco shells with pulled pork, radish and avocado.
Serve with extra coriander, sour cream and lime wedges.
Enjoy!
