Encase succulent pulled pork, crunchy coleslaw, tomato, coriander and sour cream in fresh tortillas for a meal the whole family will enjoy!
Serves66
Cook time2 hr 50 mins2 hour 50 minutes
Prep time15 mins15 minutes, + 20 mins cooling time
+ 20 mins cooling time
Ingredients
1.8kg Coles Australian Pork Forequarter Roast
40g pkt fajita seasoning
1 tbs olive oil
1 red onion, coarsely chopped
4 garlic cloves, coarsely chopped
4 cups (1L) chicken stock
3 sprigs oregano
12 large tortillas
400g pkt Coles Kitchen Supreme Vegetable Mix
2 tomatoes, finely chopped
Coriander leaves, to serve
Sour cream, to serve
Lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 150°C. Remove rind from pork and discard. Tie pork with kitchen string. Rub seasoning all over pork to coat. Heat half the oil in a large heavy-based saucepan over medium heat. Cook pork for 5 mins or until browned all over, being careful not to burn the seasoning. Transfer to a plate.
Step 2
Wipe pan clean. Heat remaining oil over medium heat. Cook onion for 5 mins or until softened. Add garlic and cook for 2 mins or until aromatic. Add the stock and oregano. Bring to the boil. Return the pork to the pan. Cover and bake for 2 ½ hours or until pork is cooked through and very tender.
Step 3
Transfer pork to a plate, reserving the braising liquid, and set aside for 20 mins to cool. Use 2 forks to coarsely shred the meat. Place pork in a bowl and stir through a little reserved braising liquid to prevent pork from drying out.
Step 4
Heat tortillas following packet directions. Divide tortillas among serving plates. Top with coleslaw, pork, tomato, coriander and sour cream. Wrap to enclose. Serve with lime wedges.
Prep time15 mins15 minutes, + 20 mins cooling time
+ 20 mins cooling time
Ingredients
1.8kg Coles Australian Pork Forequarter Roast
40g pkt fajita seasoning
1 tbs olive oil
1 red onion, coarsely chopped
4 garlic cloves, coarsely chopped
4 cups (1L) chicken stock
3 sprigs oregano
12 large tortillas
400g pkt Coles Kitchen Supreme Vegetable Mix
2 tomatoes, finely chopped
Coriander leaves, to serve
Sour cream, to serve
Lime wedges, to serve
Description
Encase succulent pulled pork, crunchy coleslaw, tomato, coriander and sour cream in fresh tortillas for a meal the whole family will enjoy!
Method
Step 1
Preheat oven to 150°C. Remove rind from pork and discard. Tie pork with kitchen string. Rub seasoning all over pork to coat. Heat half the oil in a large heavy-based saucepan over medium heat. Cook pork for 5 mins or until browned all over, being careful not to burn the seasoning. Transfer to a plate.
Step 2
Wipe pan clean. Heat remaining oil over medium heat. Cook onion for 5 mins or until softened. Add garlic and cook for 2 mins or until aromatic. Add the stock and oregano. Bring to the boil. Return the pork to the pan. Cover and bake for 2 ½ hours or until pork is cooked through and very tender.
Step 3
Transfer pork to a plate, reserving the braising liquid, and set aside for 20 mins to cool. Use 2 forks to coarsely shred the meat. Place pork in a bowl and stir through a little reserved braising liquid to prevent pork from drying out.
Step 4
Heat tortillas following packet directions. Divide tortillas among serving plates. Top with coleslaw, pork, tomato, coriander and sour cream. Wrap to enclose. Serve with lime wedges.
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