Pulled Pork Tacos

Use the leftovers to make pork salad or pork yiros. The pulled pork can be frozen once cooked and shredded.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Add all dry rub ingredients into a bowl and mix well.

Step 2

2. Cut the excess fat off the pork and coat in 3/4 of the dry rub. Ensure the entire shoulder is coated well.

Step 3

3. Heat a large pan over medium-high heat and add olive oil. Place pork in the pan and brown on all sides (I know this

Step 4

might be a little awkward, but it gives it a nice colour and flavour). Place browned pork into a slow cooker.

Step 5

4. Return the pan to heat, add onions and cook for 4 to 5 minutes, until softened. Add the remaining quarter of dry rub

Step 6

and cook for another minute. Remove from heat and add a slow cooker.

Step 7

5. Add mustard, passata, apple cider vinegar and brown sugar into a bowl and mix well. Pour over the pork and slow-

Step 8

cook on high for 4 hours or on low for 8 hours.

Step 9

6. Meanwhile, add all slaw ingredients to a bowl and season with olive oil, lemon and a pinch of salt.

Step 10

7. Once pork is cooked, remove from the slow cooker and shred. Pour the liquid from the slow cooker into a pan, add the

Step 11

cornflour and cook until it thickenes. Pour over the shredded pork and toss to coat. 8. Serve pork with warm tortillas, rice and slaw.