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.
- 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
- 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
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.
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.
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.)
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