Shredded Chipotle Pork and Bean Soft Tacos
Is there anything more delicious than slow cooked pork? Slow cooked pork on a taco! This is a really tasty dinner that will feed a crowd on a budget.
Ingredients
- 1 kg pork shoulder, skinless and boneless.
- 1.5 tsp cumin
- Salt and pepper
- 150g Chipotle in Adobo sauce, blended
- 1 tbsp olive oil
- 1/2 brown onion
- 3 cloves garlic, minced
- 2 bay leaves
- 2 tsp oregano
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garlic powder
- 1/2 tsp all spice powder
- 1/2 tsp salt and pepper
- 2 tbsp tomato paste
- 1 cup orange juice
- 2 cups Massel Stock Powder Beef Style
- 2 cans (800g) four bean mix, drained
- 12 mini tacos
- 1 avocado, sliced
- 2 carrots, julienned
- 1 baby cos lettuce leaves, washed
- 1/2 bunch coriander, leaves picked
- 1 red onion, finely sliced
- 100g cheese, grated
- 2 limes, quartered
Method
Preheat your oven to 160 C fan oven.
Cut pork shoulder into fist size pieces and sprinkle with cumin powder, salt and pepper.
Heat a large and deep lidded ovenproof pot and add oil. Once hot sear pork on all sides, about 2 mins each side, then remove to a plate.
Reduce heat and add onion, garlic, remaining spices and herbs, salt and pepper. Sauté until fragrant, for about 2 minutes.
Add tomato paste, orange juice, Massel Beef Stock and chipotle sauce. Return pork to the pot, then slow cook in the over, lid on, for 2 hours.
Remove from the oven and if the pork is looking dry, top up with additional beef stock. Add beans and return to the oven for another 30 mins, lid off.
Meanwhile, prep taco toppings (avocado, carrot, cos lettuce, coriander, red onion, cheese and limes).
Remove pork from the oven and shred with two forks.
When just about to serve, heat mini tacos in a frying pan, then top with pulled pork and toppings.
Massel products used in this recipe:
