Coles

  1. Home
  2. Recipes and inspiration
  3. Mexican-style pulled pork with corn salsa

Mexican-style pulled pork with corn salsa

Skip to IngredientsSkip to Method
  • Egg free
  • Peanut free
  • Nut free
  • Sesame free

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.

  • Serves6, with leftovers
  • Cook time6 hour 5 minutes
  • Prep time15 minutes, + 10 mins resting time
Pulled pork in a taco shell with corn salsa, cheese, sour cream and coriander

Ingredients

  • 1.9 kg Coles Australian Pork Shoulder Roast Boneless
  • 35g pkt taco seasoning
  • 1/4 cup (60ml) olive oil
  • 1 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

Nutritional information

Per serve: Energy: 3924kJ/939 Cals (45%), Protein: 43g (86%), Fat: 54g (77%), Sat fat: 23g (96%), Carb: 64g (21%), Sugar: 10g (11%), Fibre: 12g (40%), Sodium: 1613mg (81%).

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.

  2. 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.

  3. 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.

Mexican-style pulled pork with corn salsa

Mexican-style pulled pork with corn salsa
  • Serves6, with leftovers
  • Cook time6 hour 5 minutes
  • Prep time15 minutes, + 10 mins resting time
Ingredients
  • 1.9 kg Coles Australian Pork Shoulder Roast Boneless
  • 35g pkt taco seasoning
  • 1/4 cup (60ml) olive oil
  • 1 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
    Description

    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.

    Method

    1. 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.

    2. 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.

    3. 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.