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Mexican pulled pork fajitas

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Encase succulent pulled pork, crunchy coleslaw, tomato, coriander and sour cream in fresh tortillas for a meal the whole family will enjoy!

  • Serves6
  • Cook time2 hour 50 minutes
  • Prep time15 minutes, (+ 20 mins cooling time)
Mexican pulled pork fajitas


  • 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

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.