Pulled Pork Tacos with Winter Slaw

Pulled Pork Tacos with Winter Slaw

Ready in 120 minutes Serves 4
This dish most recently appeared in Ready in 20 (4 Nights For 4) Winter Edition on Sunday, April 28, 2019.



  • 1 pack pork scotch
  • 1 pack pork spices
  • 1 red onion, thinly sliced
  • 3 Tbsp vinegar
  • 1/2 cup chipotle marinade
  • Water

Slaw & Tacos

  • 1 pack super slaw
  • 1 pack mayonnaise
  • 1 pack walnuts
  • 1 pack tortillas

To Serve

  • Remaining chipotle marinade
  • 125g lite sour cream
  • Coriander

Have Handy

  • oil
  • salt
  • pepper


  1. Prep the night before or morning of Pat pork dry and rub with pork spices and 1 tsp salt. Season with pepper. Prep red onion and place with pork, vinegar and chipotle marinade in slow cooker/casserole dish, cover and set aside in fridge until ready to use.
  2. To cook in slow cooker Add 1 cup water to pork and cook for 9-10 hours or until tender. Pork will easily pull apart when ready.
  3. To cook in oven Preheat oven to conventional 180ºC. Add 2 cups water to pork, cover and cook for about 2 hours or until tender. Pork will easily pull apart when ready.
  4. Make sides Place slaw in a bowl with mayonnaise and a drizzle of vinegar. Season and toss to combine. Sprinkle over walnuts. Wrap tortillas in a damp tea towel and microwave for about 1 minute or until heated through. Alternatively, wrap in foil and bake in the oven for 10-12 minutes, until heated through.
  5. To finish Roughly pull pork apart with 2 forks. Add to a bowl with ½-1 cup of cooking liquid. Toss to combine and season.
  6. Serve tortillas with pork, slaw and remaining chipotle marinade. Top with a dollop of sour cream and coriander.

Nutritional Information

Energy 2932 kj
701 kcal
Protein 43.5g
Carbohydrate 62.9g
Fat 24.0g