Pulled Pork Tacos

Pulled Pork Tacos

Pulled Pork Tacos is a recipe with a bit of bite and flavor.

Ingredients

• 1.5 kg pork belly – skin removed
• 2 teaspoons Salt
• 2 medium carrots, roughly chopped
• 1/2 large brown onion, roughly chopped
• 2 garlic cloves, crushed
• 1 celery stick, roughly chopped
• 2 tablespoons vegetable oil
• 2 bay leaves
• 1 thumb-sized knob of ginger, grated
• 1 bunch of coriander stems, washed and chopped
• 2 tablespoons Meal Inspirations Mexican Spice Mix
• 440 grams tinned tomatoes
• 1/2 cup canned chipotle chili in adobo sauce, pureed
• 1/2 cup chicken stock
• 10-12 soft tacos or shells

Step 1

Place your pressure cooker on the stove over medium to high heat

Step 2

Slice the pork into 2-3cm chunks.

Step 3

Pour the veggie oil into the pressure cooker and allow to heat for 10 seconds, Add half the pork, and brown well on all sides. Remove and repeat with the remaining pork.

Step 4

In the meantime, prepare chipotle chilies by pureeing them in a blender or stick mixer.

Step 5

Place the carrot, onion, celery, garlic, coriander stems, and ginger into the pressure cooker and brown over medium to high heat for 3-5 minutes.

Step 6

Reduce heat to medium, add the Mexican spice mix, and bay leaves, and continue stirring for 2 minutes.

Step 7

Add the Pork back to the Pressure Cooker. Add the canned tomatoes, chipotle chili puree, and salt, and bring the mixture to a boil stirring well. Once simmering, place the lid of the pressure cooker on and bring to pressure, cooking for 45 minutes.

Step 8

Once cooked, allow pressure to reduce naturally. Remove the pork mixture and pull apart the pork pieces using two forks.

Step 9

Serve with warmed tacos, cheese, cucumber, sliced tomato, or preferred toppings of your choice.

Chef’s Tips

Store leftover pureed chili in an air-tight container in the fridge, ready to use for next time.

Pulled Pork Tacos

A recipe with a little bit of bite and full of flavour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 8

Ingredients

  

• 1.5 kg pork belly (skin removed)
• 2 tsp salt
• 2 medium carrots (roughly chopped)
• 1/2 large brown onion (roughly chopped)
• 2 cloves garlic (crushed)
• 1 celery stick (roughly chopped)
• 2 tbsp vegetable oil
• 2 bay leaves
• 1 thumb-sized knob of ginger (grated)
• 1 bunch coriander stems (washed and chopped)
• 2 tbsp meal Inspirations Mexican Spice Mix
• 440g tinned tomatoes
• 1/2 cup canned chipotle chili in adobo sauce (pureed)
• 1/2 cup chicken stock
• 10-12 soft tacos or shells

Instructions

 

• Place your pressure cooker on the stove over medium to high heat
• Slice the pork into 2-3cm chunks.
• Pour the veggie oil into the pressure cooker and allow to heat for 10 seconds, Add half the pork, and brown well on all sides. Remove and repeat with the remaining pork.
• In the meantime, prepare chipotle chilies by pureeing in a blender or stick mixer.
• Place the carrot, onion, celery, garlic, coriander stems and ginger into the pressure cooker and brown over medium to high heat for 3-5 minutes.
• Reduce heat to medium, add the Mexican spice mix, and bay leaves and continue stirring for 2 minutes.
• Add the Pork back to the Pressure Cooker. Add the canned tomatoes, chipotle chili puree, and salt, and bring the mixture to boil stirring well. Once simmering, place the lid of the pressure cooker on and bring to pressure, cooking for 45 minutes.
• Once cooked, allow pressure to reduce naturally. Remove the pork mixture and pull apart the pork pieces using two forks.
• Serve with warmed tacos, cheese, cucumber, sliced tomato or preferred toppings of your choice.

Notes

Store leftover pureed chilli in an air-tight container in the fridge, ready to use for next time.