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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