Liven up your midweek meals with pork served Mexican-style. Take a look at our recipe for sweet and sour pork tacos and see how easy it is to add tasty pork to your online shopping order in a recipe that everyone will love.
Make it extra special by ordering your free-range pork from your local butcher here at Church Street, Brighton. We supply quality, delicious meat from animals raised in the freedom of the outdoors.
This includes our pork, which is Australian Certified Outdoor Bred and raised in straw lined shelters to the highest welfare standards.
Free from added hormones and antibiotics, our meat is the ideal choice for your nutritious family meals, making us your reliable choice of an online butcher in Melbourne.
Easy, tasty pork
We’ve used pork shoulder in our sweet and sour tacos recipe. It’s a cut you can order easily from your butcher delivery in Melbourne and is perfect for slow cooking, as we’ve done here.
You can also roast pork shoulder for a traditional dinner, complete with potatoes and veggies. Braise it slowly with wine and stock or roast and finish the meat on high heat for super crispy crackling.
For other tasty recipes, try cuts such as grilled chops or ribs with spicy sauce or fillets cut in medallions and simply pan-fried.
As well as being the star ingredient of a long list of delicious recipes, pork offers some great nutritional benefits.
Like other types of meats, it’s high in protein and contains the nine essential amino acids that your body needs to keep healthy.
It also contains good levels of vitamins B6, which helps your body produce red blood cells, and B12, important for blood formation and healthy brain function.
A number of different minerals are also present in pork, including phosphorus, a building block for healthy bones and teeth, and iron, which helps transport oxygen throughout the body.
Tips for slow cooker pork
One of the easy things about cooking pork in the slow cooker is that you won’t need to worry about adding liquid in addition to what is recommended in the recipe. The meat produces its own juices, so the end result should be beautifully moist and tender meat.
You can also cut away any excess fat before you place the pork shoulder in the slow cooker if you wish.
You’ll know when your pork is cooked when its internal temperature reaches 77 degrees Celsius.
Keep it fresh
Serve your sweet and sour pork tacos with a fresh salad to add some extra vitamins and minerals to your dish — the brighter and more varied, the better!
Simply set and forget with this Sweet & Sour pork throwback.
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)
Sweet and Sour Sauce
- 1 cup Tomato sauce
- 3/4 cup Pineapple juice
- ¼ cup Rice wine vinegar
- 2 tablespoon Soy sauce
- 2 tablespoon Oyster sauce
To serve
- 12 Mini soft tortillas
- ½ Wombok (shredded)
- 12 Coriander sprigs
- 2 Chilli (sliced)
- 1 Lime (cut into cheeks)
Instructions
- 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
Rosemary and garlic lamb shoulder
Your New Favourite Roast Chicken — An Alternative Twist on This Traditional for Winter Warmer
Pork Mince Enchiladas
