Mexican-style pulled pork with corn salsa

This slow cooked pulled pork will have you weak at the knees! Serve it taco-style with tortillas, lime cream and a delicious corn salsa.

6 with leftovers


Note: + 10 mins resting time

6h 5m


  • 1.9 kg Coles Australian Pork Shoulder Roast Boneless
  • 35g pkt taco seasoning
  • 1/4 cup (60ml) olive oil
  • 1 large brown onion, cut into thin rings
  • 6 garlic cloves, bruised
  • 1/2 cup (130g) chunky tomato salsa
  • 1/2 cup (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
  • 1/3 cup coriander leaves
  • 1 cup (240g) sour cream
  • 1 lime, rind finely grated, juiced
  • 1 cup (120g) shredded tasty cheddar
  • 12 small tortillas, heated
  • Lime wedges, to serve



Preheat oven to 140°C. Rub the pork all over with taco seasoning. Heat 2 tbs of the oil in a large frying pan over medium-high heat. Add pork and cook for 2 mins each side or until browned. Transfer to a roasting pan. Top with onion, garlic, salsa and stock. Cover with foil. Bake for 6 hours or until meat is very tender. Set aside for 10 mins to rest.  


Meanwhile, use a small serrated knife to cut down the side of corn to release the kernels. Heat remaining oil in a frying pan over medium-high heat. Add corn kernels. Cook, stirring, for 2 mins or until golden. Transfer to a bowl. Stir in beans, tomato, spring onion and coriander.


Whisk the sour cream, lime rind and lime juice in a small bowl. Season. Use 2 forks to coarsely shred pork. Serve with corn mixture, sour cream mixture, cheddar, tortillas and lime wedges.

Dietary information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.