Create your favourite pork tacos at home.


  • Tacos

  • 2 kg pork shoulder (ask your butcher to trim the fat, if possible)

  • 1 cup roughly chopped onion

  • 12 flour or corn tortillas

  • Marinade

  • 1½ cups Bundaberg Apple Cider

  • ½ cup olive oil

  • 1 tsp. sea salt

  • ½ tsp. ground black pepper

  • ½ tsp. paprika

  • ½ tsp. cumin

  • ¼ tsp. cayenne pepper

  • 3 cloves garlic, finely chopped

  • 1½ cups chopped fresh coriander

  • Pineapple Guacamole Salsa

  • 1 cup chopped avocado

  • 1 cup chopped fresh tomato

  • 1 cup chopped pineapple

  • ½ cup chopped coriander

  • Lime Crema

  • ¾ cup sour cream

  • 4 Tbsp. fresh lime juice

  • ¼ cup chopped coriander


  • 1.

    Whisk marinade ingredients together in a large bowl, add the pork shoulder, cover in marinade and seal with cling wrap.

  • 2.

    Refrigerate meat for at least an hour (or allow to marinate overnight).

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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.

  • 7.

    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.

  • 8.

    To serve tacos, warm tortillas, heap some shredded pork in the centre, top with pineapple guacamole and drizzle with lime crema.

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 337kj
  • Fat Total 26g
  • Saturated Fat 7g
  • Protein 15g
  • Carbohydrate 12g
  • Sugar 2g
  • Sodium 135mg

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.

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This recipe was supplied by Bundaberg Brewed Drinks Entertaining Expert, Sarah McLellan

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