adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spicy pulled pork and black bean tacos
0 Likes
Prep Time:
20 minutes
Cook Time:
200 minutes
Total Time:
220 minutes
Savory slow-cooked pork and black bean tacos topped with crunchy cabbage, fresh cilantro, and creamy avocado. Delicious!
Ingredients:
  • 1/2 mini red cabbage, finely shredded
  • 125.00 ml coriander leaves
  • 21.00 gm lime juice
  • 9.20 gm olive oil
  • 12 taco shells, toasted
  • 2 radishes, thinly sliced
  • 1 avocado, stoned, peeled, chopped
  • 18.20 gm olive oil
  • 1.2kg Pork Slow Cook Scotch Roast, cut into 5cm pieces
  • 2 red onions, cut into wedges
  • 10.00 gm ground paprika
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 2.50 gm ground cinnamon
  • 1/2 tsp dried chilli flakes
  • 400g can diced tomatoes
  • 250ml chicken stock
  • 400g can black beans, rinsed, drained
Instructions:
  • Heat half of the oil in a large flameproof casserole pan over medium-high heat. Sear the pork for 5 minutes on each side until it turns golden brown. Then, transfer the pork to a plate.
  • Heat the remaining oil in the pan until shimmering. Sauté the onion for 5 minutes until softened. Stir in the paprika, cumin, coriander, oregano, cinnamon, and chilli for 1 minute until fragrant. Add back the pork, tomato, and stock. Bring to a boil, then simmer on low heat.
  • Cook the pork until it's meltingly tender, then transfer it to a heatproof bowl using tongs. Shred the pork using 2 forks, and return it to the pan with the beans. Season to taste. (For tips on freezing, see below.)
  • In a bowl, mix together cabbage, coriander, lime juice, and oil. Season to taste. Distribute the cabbage mixture evenly among the taco shells along with the pulled pork, radish, and avocado.

Similar Recipes