Pulled Pork Tacos

  • Serves 4
  • 40 mins
  • Easy peasy
  • IMG_8379

Recipe Details

These simple Pulled Pork Tacos are a great way to spice up mid week dinners, elevated by using The Jolly Hog Hot Smoked BBQ Pulled Pork Shoulder. Combined with a creamy chipotle base and a fresh sweetcorn salsa!

This Mexican inspired dish could only be paired up with one thing – Bar Buoy Margaritas, this ready-to-drink cocktail is enhanced with a dash of chilli for a subtle warmth that lingers on the finish.

Ingredients

  • 1 pack of The Jolly Hog Smoked Pork Shoulder
  • 2-3 corn on the cobs
  • 1 red chilli
  • A small bunch of coriander
  • 1 lime
  • 1 pack of mini tortilla wraps
  • 3 tablespoons of soured cream
  • 1 teaspoon chipotle paste
  • Pink pickled onions, to garnish

Method

  1. Pre heat your oven to 180 degrees and follow the Pork Shoulder cooking instructions
  2. Whilst the pork is cooking in the oven, heat a dry pan and add the corn on the cob. Cook for 15-20 minutes, frequently turning to evenly char the corn. Season with chilli flakes and salt
  3. Finely dice 1 red chilli and a small bunch of coriander
  4. Remove the pulled pork from the oven. Shred, add the sachet of sauce and the return to the oven for 5 more minutes
  5. Slice the corn off the cob and add to the bowl of chilli and coriander. Add a squeeze of lime and mix to combine
  6. Add the sour cream to a bowl and mix with a teaspoon of chipotle paste. Season with salt, pepper and extra lime juice
  7. To assemble the tacos, lay a toasted tortilla flat, add a dollop of the chipotle sour cream mix on the base, followed by a sprinkling of the corn mixture. Add the shredded pork shoulder then top with a little more corn, coriander & pink pickled onions
  8. Crack open a can of Bar Buoy margarita and tuck in!