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How to make spicy pulled pork and black bean tacos

You can’t beat tacos for a delicious family meal, and this recipe is an absolute winner. Slow cook the pulled pork (RECIPE BELOW), ready to enjoy in crunchy taco shells, or follow or tips to freeze the pulled pork mixture for when you need a tasty, fuss-free meal.
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Spicy pulled pork & black bean tacos
Serves 6 Prep 20 mins Cooking 3 hours 20 mins
½ mini red cabbage, finely shredded
½ cup coriander leaves
1 tbs lime juice
2 tsp olive oil
12 taco shells, toasted
2 radishes, thinly sliced
1 avocado, stoned, peeled, chopped
Pulled pork
1 tbs olive oil
1.2kg Coles Australian Pork Slow Cook Scotch Roast, cut into 5cm pieces
2 red onions, cut into wedges
1 tbs ground paprika
2 tsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
1 tsp ground cinnamon
½ tsp dried chilli flakes
400g can diced tomatoes
1 cup (250ml) chicken stock
400g can black beans, rinsed, drained
1. To make the pulled pork, heat half the oil in a large flameproof casserole pan over medium-high heat. Add the pork and cook for 5 mins each side or until golden brown. Transfer to a plate.
2. Heat remaining oil in the pan. Add the onion and cook, stirring, for 5 mins or until onion softens. Add the paprika, cumin, coriander, oregano, cinnamon and chilli. Cook, stirring, for 1 min or until aromatic. Return the pork to the pan with the tomato and stock. Bring to the boil. Reduce heat to low.
3. Cover and cook for 3 hours or until the pork is very tender. Use tongs to transfer the pork to a heatproof bowl. Use 2 forks to coarsely shred the pork. Return pork to the pan with the beans. Season. (To freeze now, see tip below.)
4. Combine cabbage, coriander, lime juice and oil in a bowl. Season. Divide cabbage mixture among taco shells with pulled pork, radish and avocado.
Serve with: sour cream and lime wedges
Freeze the cooled pulled pork in airtight containers for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan over medium-high heat before making the tacos.
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