Name: Pulled pork taco salad
Cook time: 300 min
Total time: 300 min
Yield: 8
Ingredients: 1 pork shoulder roast (1.5-2kg); 3 cup apple cider or beer; 1/2 red cabbage; 1/2 green cabbage; 1 yellow capsicum, finely sliced; 1 red capsicum, finely sliced; 1 carrot, grated; 1/2 cup olive oil; 1/4 cup red wine vinegar; 2 teaspoon brown sugar; 1 lime, plus extra for serving; sea salt and cracked pepper; bunch mint leaves; 1.5 fresh chillies (if desired), finely sliced; 1 cup smoky barbecue sauce; 10 or more tortillas wraps

Ingredients

1 pork shoulder roast (1.5-2kg)

3 cup apple cider or beer

1/2 red cabbage

1/2 green cabbage

1 yellow capsicum, finely sliced

1 red capsicum, finely sliced

1 carrot, grated

1/2 cup olive oil

1/4 cup red wine vinegar

2 teaspoon brown sugar

1 lime, plus extra for serving

sea salt and cracked pepper

bunch mint leaves

1.5 fresh chillies (if desired), finely sliced

1 cup smoky barbecue sauce

10 or more tortillas wraps

Method

1.Preheat the oven to 160ºC. Place the pork in a medium roasting tray and pour the cider over. Cover with foil and cook for 4½ hours.

2.At the end of the cooking time, make up the coleslaw. Combine the cabbage, capsicums and carrot in a bowl and toss lightly to mix through. Add olive oil, vinegar, sugar, juice of 1 lime and seasoning to a jar and shake well. Toss dressing through the coleslaw with the torn mint leaves and sliced chilli.

3.Remove pork from oven – be careful as there will be plenty of juices in the pan. Leave pork until it’s cool enough to handle, then pull the meat from the bones, shredding it into strips. Heat barbecue sauce with ½-1 cup of pan juices, then add pork to heat through.

4.Arrange the tortillas in ovenproof bowls or metal moulds to make wavy bowl shapes. Bake for 8-10 minutes until pale golden, remove from the oven and let them crisp up. Serve the pork in taco shells with a spoonful of coleslaw and a few cut limes on the side.

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Ingredients

Method

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