Mexican pulled pork is a mouthwatering and very rewarding dish of tender shredded pork. This Mexican pulled pork is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avocado, shredded Cheddar or Monterey Jack cheese and a squeeze of lime. The recipe you will find below makes enough for 12 to 16 sandwiches, so it’s a good party dish. You may want to cook it overnight, or start the recipe in the morning so the pork is ready in time for dinner. It doesn’t take too long to set up and the final result is worth the wait. If you can’t find chipotle or ancho chillies, add an extra tablespoonful of paprika instead. I couldn’t believe that something that good like this Mexican pulled pork was SO easy to make!
INGREDIENTS 2 tablespoons olive oil 500g piece pork scotch fillet 2 medium brown onions, thinly sliced 3 garlic cloves, crushed 1 tablespoon ground cumin 2 teaspoons ground coriander 2 dried bay leaves 400g can diced tomatoes 8 flour tortillas 1 large avocado, sliced 1/2 cup fresh coriander leaves
2 long green chillies, thinly sliced
Lime wedges, to serve
Heat half the oil in a heavy-based saucepan over medium-high heat. Add pork. Cook, turning, for 3 to 4 minutes or until browned. Transfer to a plate. Heat remaining oil in pan. Add onion. Cook, stirring, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and 1/2 cup cold water. Season with salt and pepper. Return pork and juices to pan. Cover. Bring to the boil. Reduce heat to low.
Simmer, covered, for 1 hour 30 minutes or until pork is tender. Remove pork from pan. Using 2 forks, shred pork. Bring sauce mixture to a gentle boil. Boil for 6 to 8 minutes or until thickened. Return pork to pan. Stir to combine. Heat tortillas following packet directions. Top tortillas with pork mixture, avocado, coriander and chilli. Serve Mexican pulled pork with lime wedges.