Crispy Pulled Pork Tacos

  • Remove the skin from the pork and slash the meat on both sides.
  • Prepare the marinade by mixing the garlic, cumin, chipotle paste, lime zest and juice, orange zest and juice, olive oil and seasoning.
  • Rub into the meat and cover, refrigerate overnight before cooking.
  • Place the meat and the marinade into your removable Crock-Pot® bowl.
  • Cover with the lid and cook on Low for 6-7 hours or High for 5-6 hours.
  • Preheat your oven to 200°C
  • Remove the meat from the Crock-Pot® bowl using a slotted spoon.
  • Allow to cool slightly before shredding with 2 forks. Place the pork onto a baking sheet and crisp in the oven for approximately 10 minutes.

To assemble the Tacos

  • Place a spoonful of the sour cream onto a soft tortilla and add a corn taco shell onto the centre of the wrap, this makes them easier to eat. Add the crispy pork, a spoonful of the rice, salsa, sour cream and a sprinkle of
    fresh coriander leaves and jalapenos.
  • Fold round the ingredients and enjoy.



Pulled Pork

  • 1.5kg – 2kg pork shoulder
  • 4 cloves garlic, finely chopped
  • 2 tsp ground cumin
  • 1 tsp chipotle paste
  • Zest and juice of 2 limes
  • Zest and juice of 1 orange
  • 1 tbsp olive oil
  • Salt and pepper

Serving Suggestions

  • Corn taco shells (available from larger supermarkets)
  • Small soft tortilla wraps
  • Coriander rice
  • Salsa
  • Sour cream
  • Chopped coriander
  • Jalapenos