Mexican Pulled Pork

    2 hours 25 minutes

    I don't cook with pork often, but once found myself with about a kilo of the stuff left over and had to find something to do with it. I was subsequently inspired by a delicious dish from one of my favourite cafes that is no longer on their menu - and got lucky by attempting to imitate it!


    Queensland, Australia
    5 people made this

    Serves: 8 

    • olive oil (for sautéing) and salt and pepper (for seasoning)
    • 1 kg pork (any cut - I use the leg and save the bone for making stock but it can be fiddly to skin and trim it)
    • 3 large brown onions (thinly sliced)
    • 2 tablespoons minced garlic
    • 3 red chillies (finely diced)
    • 2 1/2 tablespoons ground cumin
    • 2 tablespoons ground coriander
    • 1 1/2 tablespoons smoked paprika
    • 1 tablespoon cayenne pepper
    • 3 (400g) tin diced tomatoes
    • 1 (400g) tin red kidney beans
    • 2 large avocados (sliced)
    • 3 limes (cut into wedges)
    • 1 medium head iceberg lettuce
    • 1 large bunch fresh coriander
    • 2 large red onions
    • 2 large red capsicums
    • 1 (400g) tin sweetcorn kernels
    • tortillas

    Preparation:25min  ›  Cook:2hours  ›  Ready in:2hours25min 

    1. Heat oil (approx 1/4 cup) in heavy based pot over medium heat. Add brown onions and saute until starting to soften, then add the garlic and chilli.
    2. Slice pork (with the grain) into thick strips (approx 10cm long) and season with salt and pepper. Turn up heat to medium-high and add pork to the pot. Saute for a few minutes until pork has started to colour, then add spices (cumin, coriander, smoked paprika, cayenne pepper) and toss until evenly coated.
    3. Add tinned tomatoes and bring to the boil. Once simmering reduce the heat to low, cover the pot, and allow to simmer (stirring occasionally) for 1-1.5 hrs.
    4. Once pork is tender strain the meat from the sauce and set aside. Reserve the sauce, add the kidney beans, and return it to a low heat to simmer (stirring occassionally) and thicken.
    5. Using two forks, shred the pork pieces by pulling them apart with the forks. Once shredded return the pork to the pot and stir through the sauce. Cover the pot and stew over low heat for 10 minutes.
    6. Shred the lettuce and dice the fresh coriander, then combine in a large serving bowl.
    7. Dice the red onion and capsicum. Drain the tinned corn. Combine in another large serving bowl.
    8. Heat tortillas (wrapped in foil and in the oven is nicest, though most packet tortillas have heating instructions).
    9. Serve tortillas with pulled pork, lettuce/coriander mix, capsicum/corn/onion mix, avocado slices, and a squeeze of lime. ENJOY!


    This recipe makes A LOT - the pulled pork reheats really well so it's great for leftovers - but unless you're cooking for a big group (6-8 people depending on how big their appetites are) I'd recommend halving the quantities. The pulled pork is also nice served over rice (omit lettuce and add fresh coriander to capsicum, corn, and red onion which can be stirred through the rice, or served as a side) or with tacos as an alternative to tortillas.

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