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Mexican-style pulled pork with corn salsa

 Mexican-style pulled pork with corn salsa

  • 15m prep
  • 6h 10m cook
  • 6 servings

  • Slow cooked pulled pork gets a Mexican-style makeover with a zesty, spicy marinade. Served with tacos and fresh salad veggies.

    1224 calories per serve

    Allergens: Recipe may contain gluten, wheat, sulphites, milk and lactose.

    17 Ingredients

    • 1.9kg Coles Australian Pork Shoulder Roast Boneless
    • 35g pkt taco seasoning
    • 1/4 cup (60ml) olive oil
    • 1 large brown onion, cut into thin rings
    • 6 garlic cloves, bruised
    • 1/2 cup (130g) chunky tomato salsa
    • 1/2 cup (125ml) chicken stock
    • 2 corn cobs, husks and silk removed
    • 400g can black beans, rinsed, drained
    • 100g small cherry tomatoes, quartered
    • 2 spring onions, thinly sliced
    • 1/3 cup coriander leaves
    • 1 cup (240g) sour cream
    • 1 lime, rind finely grated, juiced
    • 1 cup (120g) shredded tasty cheddar
    • 12 small tortillas, heated
    • Lime wedges, to serve

    3 Method Steps

    • Preheat oven to 140°C. Rub the pork all over with taco seasoning. Heat 2 tbs of the oil in a large frying pan over medium-high heat. Add pork and cook for 2 mins each side or until browned. Transfer to a roasting pan. Top with onion, garlic, salsa and stock. Cover with foil. Bake for 6 hours or until meat is very tender. Set aside for 10 mins to rest.
    • Meanwhile, use a small serrated knife to cut down the side of corn to release the kernels. Heat remaining oil in a frying pan over medium-high heat. Add corn kernels. Cook, stirring, for 2 mins or until golden. Transfer to a bowl. Stir in beans, tomato, spring onion and coriander.
    • Whisk the sour cream, lime rind and lime juice in a small bowl. Season. Use 2 forks to coarsely shred pork. Serve with corn mixture, sour cream mixture, cheddar, tortillas and lime wedges.


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