Pulled Pork Tacos
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
3 hrs 45 mins
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Total Time
1 d 3 hrs 30 mins
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Servings
4 servings
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Calories
1011 kcal
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Course
Main Course
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Cuisine
Indian
Pulled Pork Tacos
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These pulled pork tacos with apple-serrano slaw are made with shredded pork cooked with a blend of Indian spices. Taco Tuesday just got a whole heck of a lot more interesting.
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Ingredients
For the pulled pork
- 3 pounds boneless pork butt
- 1 medium (about 10 oz) onion peeled and quartered
- 2 cups dry white wine
- 1/4 cup jaggery or light brown sugar
- 1/4 cup apple cider vinegar
- 2 tablespoons amchur (mango powder)
- 1 1/2 teaspoons Kashmiri chile powder
- 6 black peppercorns
- 5 whole cloves
- 2 bay leaves
- Seeds from 10 green cardamom pods crushed
- 1 star anise pod
- One (2-inch) piece fresh ginger peeled
For the apple and serrano slaw
- 2 large (about 8 oz) Granny Smith apples
- 1/4 cup apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh mint
- 1 serrano chile seeded, if desired, and thinly sliced
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon fine sea salt
For assembling the tacos
- 8 to 12 corn or flour tortillas
- 1 or 2 limes quartered, for serving
Instructions
Make the pulled pork
- Preheat the oven to 400°F (200°C).
- Pat the pork dry and place it in a Dutch oven. Combine the remaining ingredients in a blender and blend at high speed until smooth. Pour over the pork.
- Cover the lid of the Dutch oven with 2 to 3 sheets of aluminum foil, pressing and folding the edges tightly to create a seal. Place the lid on the Dutch oven.
- Cook the pork in the oven until tender and falling apart, about 3 hours. Remove from the oven and let it cool, with the lid on, for 1 to 2 hours. Uncover and let cool completely.☞ TESTER TIP: If your pork roast is larger than 3 pounds, you may need to increase your cooking time. You’ll also want to occasionally check on it and, if the Dutch oven starts to look dry, add a little water partway through cooking.
- Skim the fat from the surface of the cooled liquid. Discard the fat (but not by pouring it down the kitchen drain!).
- Use 2 forks to gently shred the pork and return it to the Dutch oven. Toss to coat with the cooking liquid, cover, and refrigerate until ready to use, preferably overnight.
Make the apple and serrano slaw
- Core, peel, and grate the apples. Squeeze the grated apples to remove any excess liquid, and transfer the grated apples to a medium bowl.
- Add the remaining ingredients, stir well, and taste to adjust the seasoning, if necessary. Cover and refrigerate for 30 minutes.
Assemble the tacos
- Place the Dutch oven on the stovetop over medium-low heat until warmed through, 10 to 15 minutes.
- Warm the tortillas in a hot skillet or by using tongs to hold them directly over a gas flame.
- To serve, place 2 generous tablespoons of pulled pork on each warm tortilla and add 1 tablespoon of the slaw. Serve with the limes for squeezing over the tacos.
Nutrition Information
Show Details
Serving
1portion
Calories
1011kcal
(51%)
Carbohydrates
93g
(31%)
Protein
73g
(146%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
204mg
(68%)
Sodium
1233mg
(51%)
Fiber
9g
(36%)
Sugar
32g
(64%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1011 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1011kcal | 51% |
| Carbohydrates | 93g | 31% |
| Protein | 73g | 146% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 204mg | 68% |
| Sodium | 1233mg | 51% |
| Fiber | 9g | 36% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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