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Mexican-style pulled pork with corn salsa recipe
Mexican-style pulled pork with corn salsa recipe
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Prep Time:
15 minutes
Cook Time:
370 minutes
Total Time:
385 minutes
Mexican-style pulled pork with zesty, spicy marinade, served in tacos with fresh salad.
Ingredients:
  • 1.9kg Pork Shoulder Roast Boneless
  • 35g pkt taco seasoning
  • 1 large brown onion, cut into thin rings
  • 6 garlic cloves, bruised
  • 130g salsa
  • 125ml chicken stock
  • 2 corn cobs, husks and silk removed
  • 400g can black beans, rinsed, drained
  • 100g small cherry tomatoes, quartered
  • 2 spring onions, thinly sliced
  • 82.50 ml coriander leaves
  • 240g sour cream
  • 1 lime, rind finely grated, juiced
  • 120g tasty cheese
  • 12 small tortillas, heated
  • Lime wedges, to serve
Instructions:
  • Preheat your oven to 140°C. Massage the pork with flavorful taco seasoning. Warm 2 tablespoons of oil in a generous frying pan over medium-high heat. Sear the pork for 2 minutes on each side until beautifully browned. Place the pork in a roasting pan. Layer it with onion, garlic, salsa, and stock. Cover with foil and bake for 6 hours until the meat is melt-in-your-mouth tender. Let it rest for 10 minutes before serving. Enjoy!
  • Cut the corn kernels off the cob with a small serrated knife. Heat the remaining oil in a frying pan over medium-high heat, then add the corn kernels and cook, stirring occasionally, until golden (about 2 minutes). Transfer the corn to a bowl and mix in the beans, tomato, spring onion, and coriander.
  • Combine sour cream, lime rind, and lime juice in a small bowl, season to taste. Shred pork using 2 forks. Serve with corn mixture, sour cream mixture, cheddar, tortillas, and lime wedges.

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