Mexican pulled pork tacos

Mexican recipe for 8 people, takes only 10 mins; recipe has pork shoulder, red onion, garlic clove, chilli sauce, tomato puree, orange, lime, white wine vinegar, oregano, allspice, cumin, ground nutmeg, ground cloves, red onion, white wine vinegar, caster sugar, taco, little gem lettuce and soured cream.

Mexican pulled pork tacos

Mexican pulled pork tacos

Recipe by Chef Soomro Course: Mexican


Prep time

20 mins


  • Cumin: 2 tsp ground cumin
  • Garlic Clove: 2 garlic cloves, crushed
  • Red Onion: 1 red onion, roughly chopped
  • Soured Cream: soured cream or half-fat creme fraiche
  • Lime: juice 3 large limes (around 75ml/ 2 1/2 fl oz)
  • Oregano: 2 tsp dried oregano
  • Tomato Puree: 3 tbsp tomato puree
  • White Wine Vinegar: 3 tbsp white wine vinegar
  • Little Gem Lettuce: 4 Little Gem lettuces, trimmed and finely shredded
  • Orange: juice 2 oranges (around 200ml/ 7 fl oz)
  • Ground Nutmeg: 1 tsp ground nutmeg
  • Caster Sugar: 2 tbsp caster sugar
  • Allspice: 2 tsp ground allspice
  • Pork Shoulder: 1 1/2 kg rindless pork shoulder, cut into 6 large chunks
  • Chilli Sauce: 2-3 tbsp habanero chilli sauce
  • Taco: 24 corn tacos, warmed
  • Ground Cloves: 1/2 tsp ground cloves


  1. Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
  2. Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
  3. To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
  4. Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.