low and slow BBQ
Pulled pork tacos with charred corn salsa and pickled onions
Our pulled pork is a real crowd-pleaser, cooked in cola, lime juice and orange juice for a salty, sweet and sour kick.
4 HOURS 30 MINUTES | SERVES 6 | EASY
pork shoulder 2kg, cut into large chunks
ground cumin 1 tbsp
smoked paprika 1 tbsp
onion 1, thickly sliced
garlic 1 bulb, halved horizontally
dried oregano 1 tbsp
scotch bonnet chillies 2, pierced a few times with a knife
cola (not sugar-free) 330ml can
limes 5, juiced, plus extra wedges to serve
oranges 3, juiced
red onions 2, thinly sliced
corn or wheat tortillas 16 small
coriander a handful of leaves
SALSA
corn on the cob 4
spring onions 2 bunches
olive oil for drizzling
avocados 4, peeled, stoned and diced
red chillies 3, finely chopped, plus extra to serve
limes 2, juiced
Toss the pork with the cumin and paprika, then set aside (you could do this the night before and keep in the pork in the fridge to get ahead). Heat the oven to 170C/fan 150C/gas 3. Put the seasoned pork, the onion, garlic, oregano, chillies, cola, most of the lime juice (about 3 limes) and the orange juice into a casserole with 500ml of water. Put a piece of baking paper over the pan, then cover with the lid and
