Pulled Pork Tacos

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  • - 1/2kg pork shoulder.
  • - 12 corn taco shells.
  • - Red onion, finely chopped.  
  • - Spring onion, chopped.  

  • - For the marinade:  
  • - 1 garlic clove, peeled and crushed.
  • - 2tbsp tomato puree.
  • - 2tbsp Barrel Aged Chilli Sauce.
  • - Juice of 2 limes.
  • - 1tsp allspice.
  • - 1tbp white wine vinegar.
  • - Pinch of sea salt.

This is a really flavoursome snack that is easy to put together and perfect for a summer evening.

Serves: 4 | Prep Time: 8 hours | Difficulty: A little bit tricky..


  1. Mix all marinade ingredients in a medium bowl. Massage the marinade into the pork shoulder, cover the bowl with foil and put in the fridge for at least 4 hours but preferably overnight.

  2. Place the pork in a medium casserole dish with a lid and cook at 160C for 3-4 hours until the meat is tender. Shred the pork using two forks.

  3. Fill the tacos with the pulled pork, red onion, spring onion, fresh coriander and a few drops of Barrel Aged Chilli Sauce.