Create your favourite pork tacos at home.
Whisk marinade ingredients together in a large bowl, add the pork shoulder, cover in marinade and seal with cling wrap.
Refrigerate meat for at least an hour (or allow to marinate overnight).
In a crock pot or slow cooker, add onions and place the marinated pork shoulder on top. Cover and cook on low for 8 hours. Reserve left over marinade.
Remove pork and set aside. Turn the heat to high, and add a little water or stock (if desired) to form a sauce using the leftover marinade, onions, and juices from the slow cooked pork.
With two forks, shred the meat from the pork, return to the slow cooker and cover with the sauce. Tip: Depending on the tenderness of your pork shoulder, you may find the meat already falling apart in the slow cooker — in this case, shred the meat within the pot and coat with the sauce.
To make the pineapple guacamole, toss avocado, pineapple, tomato and coriander in a small bowl. Season with lime juice, a little olive oil and salt & pepper as desired.
In a separate bowl, make your lime crema by taking the sour cream and mixing well with lime juice and coriander. Cover and set aside until needed.
To serve tacos, warm tortillas, heap some shredded pork in the centre, top with pineapple guacamole and drizzle with lime crema.
Nutritional analysis per serving (26 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe was supplied by Bundaberg Brewed Drinks Entertaining Expert, Sarah McLellan
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