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Shredded pork with coleslaw & tortillas
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Southern BBQ tacos: tender pork topped with tangy coleslaw, wrapped in a warm tortilla for easy and delicious eating.
Ingredients:
  • 9.20 gm olive oil
  • 1.7kg boneless pork shoulder, rind removed, cut into 8cm pieces
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, finely chopped
  • 1 x 400g can diced tomatoes
  • 125ml (1/2 cup) tomato sauce
  • 60ml (1/4 cup) apple cider vinegar
  • 16.00 gm brown sugar
  • 1 tsp dried oregano
  • Pinch of dried chilli flakes
  • 80ml (1/3 cup) extra virgin olive oil
  • 42.00 gm fresh lime juice
  • Large pinch of white sugar
  • 1/2 white cabbage, finely shredded
  • 4 radishes, trimmed, thinly sliced
  • 250.00 ml fresh coriander sprigs
  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • Flour tortillas, to serve
  • Light sour cream, to serve
Instructions:
  • In a pressure cooker, heat half of the olive oil over medium-high heat. Add 2-3 pork pieces and cook until browned, about 2-3 minutes. Transfer to a large plate. Repeat with the remaining pork in 3-4 batches.
  • In the pressure cooker over medium heat, sauté the onion and garlic in the remaining olive oil until soft, about 2-3 minutes, stirring occasionally.
  • Combine the pork, tomato, tomato sauce, vinegar, brown sugar, oregano, and chili in the pot. Season with salt and pepper to taste.
  • Seal the pressure cooker and heat over high until a steady stream of steam escapes with a consistent hissing sound. Lower the heat to low and cook for 40 minutes. Allow the steam to release according to the manufacturer's instructions.
  • Whisk together extra virgin olive oil, lime juice, and white sugar in a bowl. Mix cabbage, radish, and coriander in a large bowl. Add the dressing and avocado, then season with salt and pepper. Toss everything together to combine.
  • Take the pork out of the pressure cooker, shred it, and then add it back in. Mix everything well together and then season with salt and pepper to taste.
  • Plate the pork alongside the coleslaw, tortillas, sour cream, and lime wedges.

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