Sweet and Sour Pork Tacos
Ingredients
- 2.5 kilogram Pork shoulder
- 1 Onion diced
- 1 Green capsicum diced
- 1 Red capsicum diced
- 1 Yellow capsicum diced
- 1 teaspoon Garlic minced
- 1 teaspoon Ginger minced
- 1 cup Pineapple diced
- ¼ cup Brown sugar
- Salt to taste
- Pepper to taste
- 1 cup Tomato sauce
- 3/4 cup Pineapple juice
- ¼ cup Rice wine vinegar
- 2 tablespoon Soy sauce
- 2 tablespoon Oyster sauce
- 12 Mini soft tortillas
- ½ Wombok shredded
- 12 Coriander sprigs
- 2 Chilli sliced
- 1 Lime cut into cheeks
Method
Set a slow cooker to medium heat (or high if the slow cooker does not have a medium function). Then add the onion, green capsicum, red capsicum, yellow capsicum, garlic, ginger and pineapple. Stir to combine
Add the pork shoulder on top of the mixed vegetables, then cover with brown sugar and season with salt and pepper
To make the sweet & sour sauce, add tomato sauce, pineapple juice, rice wine vinegar, soy sauce and oyster sauce to a mixing bowl. Stir to combine, then pour ¾ of the sauce over the pork and reserve the rest for later. Add the lid on to the slow cooker and leave for 6 hours
Remove the lid from the slow cooker, then peel off the layer of fat from the pork and discard. Using two forks, pull the pork in opposite directions until the whole shoulder has been shredded
To assemble the tacos, fold a mini soft tortilla in half, then fill with a layer of wombok, a sprig of coriander, pulled sweet & sour pork and a few slices of chilli. Drizzle with leftover sweet & sour sauce. Repeat until all tortillas are filled. Arrange the tacos on a serving plate and garnish with lime cheeks
Pork Shoulder - Free Range
Pork shoulders are more forgiving than more lean cuts such as tenderloins and chops. Even if it stays on the heat for an additional few minutes,…
Read the guide: Sweet and sour pork tacos
