Quick, easy and full of flavour, this will be a winner ever time. The perfect combination of strong robust spices, with a fresh tangy salsa and mellow cooling sour cream. 


  • 8 soft taco shells

  • 1 tablespoon olive oil

  • 2 teaspoons ground cumin

  • 2 teaspoons ground coriander

  • 1 teaspoon smoked paprika

  • ¼ teaspoon ground cayenne pepper

  • ½ cup orange juice or apple cider

  • 400 g cooked pulled pork

  • ¼ iceberg lettuce, shredded (optional)

  • Sour cream to serve

  • 1 long red chilli, finely chopped (optional)

  • Fresh salsa topping

  • 2 tomatoes, finely diced

  • ½ red onion, finely chopped

  • 1 avocado, finely diced

  • 1 handful coriander leaves, chopped

  • 1 lime

  • Salt and pepper


  • 1.

    Preheat oven to 140C. Remove tacos from packaging and wrap in foil, making sure all the edges of the foil are sealed tight so the tacos don’t get crispy. Warm in oven for 5 minutes while you prepare the remaining ingredients.

  • 2.

    Heat oil in a frying pan over medium–high heat, add spices and cook for a minute. Add orange juice or apple cider and pork, and cook for 3–4 minutes until the pork is heated through.

  • 3.

    To make the fresh salsa, gently toss the tomato, onion, avocado, coriander leaves, juice of half a lime, salt and pepper in a bowl.

  • 4.

    Serve pork mixture in warmed tacos topped with lettuce, salsa, sour cream and chilli.

  • Tip:

  • 1.

    You will find the recipe for Pull-Apart Pork on page 160 of Summer TABLE. If you don’t have leftover cooked pork, use fresh pork mince instead. After the spices have been cooked, add mince and cook for 4–5 minutes, then add orange juice or apple cider. 


Summer TABLE is an interactive cookbook available from independent bookstores across Australia, Big W or at RRP $34.95


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