Pulled pork tacos
8 soft taco shells or tortillas
1 tablespoon olive oil
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
½ cup leftover roast pork juices
400g cooked pulled pork
¼ iceberg lettuce, shredded
sour cream to serve
1 long red chilli, finely chopped (optional)
2 tomatoes, finely diced
½ red onion, finely chopped
1 avocado, finely diced
1 handful coriander, chopped
salt and pepper
- Warm tortillas or tacos in oven for 5 minutes while you prepare the remaining ingredients. For tacos, remove shells from packaging and wrap in foil, making sure all the edges of the foil are sealed tight so the tacos don’t get over-crispy.
- Heat oil in a frying pan over medium–high heat, add spices and cook for a minute. Add pork (and leftover Pull Apart Pork juices if you have some), and cook for 3–4 minutes until the pork is heated through. If you don’t have any leftover roast pork juices, use some orange juice or apple cider.
- To make fresh salsa, gently toss the tomato, onion, avocado, coriander leaves, juice of half a lime, salt and pepper in a bowl.
- Serve pork mixture in warmed tacos topped with lettuce, salsa, sour cream and chilli.
Tip: Kids love making their own dinner so spread the ingredients out in separate bowls on the table and let them make their own.
Leftovers: These are such a crowd favourite there probably won't be any leftovers. But, on the off chance there are, a warm pulled pork roll would make the perfect lunch.
Variations: If you don’t have leftover roast pork, use fresh pork mince instead. After the spices have been cooked, add mince and cook for 4–5 minutes, then add orange juice or apple cider.
Recipe from Summer TABLE by Jodie Blight.