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

15m

Note: + 10 mins resting time

6h 5m

Ingredients

  • 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

Method

STEP 1 

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.  

STEP 2 

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.

STEP 3 

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

Egg-free
Peanut-free
Nut-free
Sesame-free

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.