Mexican Chilli & Honey Pulled Pork Tacos
We teamed up with our friend Rob for his take on Pork Carnitas Al Taco. This recipe really amps up a simple and cheap cut of pork for a flavour packed meal. An easy dish for your summer BBQ or perfect for slow cooking for some serious comfort food.
This take on Pork Carnitas Al Tacos is the ultimate recipe for your Latin BBQ this summer! A drool-worthy recipe packed with flavour from our friend Rob (Robceats). It's time to fire up that grill!
Ingredients
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Capsicana Mexican Chilli & Honey Fajita Cooking Paste
Capsicana Mini Tortilla Wraps
Pork shoulder
For topping:
1/2 red onion, chopped
Fresh coriander, chopped
Soured cream
Cheese, grated
Lime
Method
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- Trim the excess fat off the pork shoulder and coat generously in a pack of Mexican Chilli & Honey Cooking Paste.
- Rob uses his Ninja Smoke Fire to cook the pork shoulder for four hours, but you can easily do this on your home BBQ, or in an oven by browning quickly in a pan first then cooking at 160 °C for 3.5 hours in a lidded casserole dish. You’ll know the pork is ready once it’s easily shredded and falling apart.
- Shred the pork and mix in the second pack of cooking paste.
- Add the tortillas to the grill (or a hot pan) and load up with cheese, pulled pork, herbs, chopped onions and soured cream
- Enjoy with a fresh squeeze of lime and extra herbs!
