Spicy pulled pork and black bean tacos

Packing a flavour punch, these spicy pulled pork tacos are a must-try. Loaded with veggies and beans, this dish is perfect for weekend cooking.

6

20m

3h 20m

Ingredients

  • 1/2 mini red cabbage, finely shredded
  • 1/2 cup coriander leaves
  • 1 tbs lime juice
  • 2 tsp olive oil
  • 12 taco shells, toasted
  • 2 radishes, thinly sliced
  • 1 avocado, stoned, peeled, chopped

Pulled pork

  • 1 tbs olive oil
  • 1.2kg Coles Australian Pork Slow Cook Scotch Roast, cut into 5cm pieces
  • 2 red onions, cut into wedges
  • 1 tbs ground paprika
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1/2 tsp dried chilli flakes
  • 400g can diced tomatoes
  • 1 cup (250ml) chicken stock
  • 400g can black beans, rinsed, drained

Method

STEP 1

To make the pulled pork, heat half the oil in a large flameproof casserole pan over medium-high heat. Add the pork and cook for 5 mins each side or until golden brown. Transfer to a plate.

STEP 2

Heat remaining oil in the pan. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the paprika, cumin, coriander, oregano, cinnamon and chilli. Cook, stirring, for 1 min or until aromatic. Return the pork to the pan with the tomato and stock. Bring to the boil. Reduce heat to low.

STEP 3

Cover and cook for 3 hours or until the pork is very tender. Use tongs to transfer the pork to a heatproof bowl. Use 2 forks to coarsely shred the pork. Return pork to the pan with the beans. Season. (To freeze now, see tip below.)

STEP 4

Combine cabbage, coriander, lime juice and oil in a bowl. Season. Divide cabbage mixture among taco shells with pulled pork, radish and avocado.

Serve with sour cream and lime wedges

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.