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Pork Shoulder Tacos with Apple Slaw
These pulled pork tacos are a winning combination of slow-cooked tenderness and fresh, crunchy slaw. Our locally sourced pork shoulder is cooked until it falls apart, then piled into soft taco wraps and topped with a crisp apple and cabbage slaw for the perfect balance of richness and zing. Whether you’re feeding a crowd or looking to spice up a weeknight dinner, these tacos are fun to serve, full of flavour, and surprisingly simple to make.
See the instructionsprint the recipe
Ingredients:
Ingredients For the pulled pork:
- 1.2–1.5kg boneless pork shoulder
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- Salt and pepper
- 200ml apple juice or chicken stock
Ingredients For the apple slaw:
- 1 small white cabbage, inely shredded
- 1 crisp eating apple, grated or matchsticked
- 1 carrot, grated
- 2 tbsp mayonnaise
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Ingredients To serve:
- 8–10 soft taco wraps
- Fresh coriander (optional)
- Lime wedges
Cooking Instructions:
- Preheat the oven to 160°C (140°C fan) or Gas Mark 3.
- In a small bowl, mix the paprika, cumin, garlic powder, salt, and pepper. Rub all over the pork shoulder.
- Heat the olive oil in a large ovenproof casserole or roasting tray and sear the pork on all sides until golden brown.
- Add the apple juice or stock to the tray, cover with a lid or foil, and roast for 3.5 to 4 hours, until the meat is tender and pulls apart easily.
- While the pork cooks, make the slaw. In a large bowl, combine the cabbage, apple, and carrot. Stir through the mayo and vinegar, season, and chill until ready to serve.
- Once the pork is done, remove it from the oven, rest for 10 minutes, then shred with two forks and toss in the pan juices.
- Warm the taco wraps and fill each one with pulled pork and a generous helping of slaw. Top with fresh coriander and a squeeze of lime if you like.
- Serve immediately with extra napkins and big smiles.
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