Pulled pork tacos with spicy banana salsa
Your slow cooker is your best friend when it comes to these pulled pork tacos with spicy banana salsa. Succulent, spicy, and all-too easy to pull together, it is sure to be a hit.
- 20 mins preparation
- 6 hrs cooking
- Serves 6
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For Sophie Gray's best banana tips and tricks, go toIn season with Food magazine: bananas.
Ingredients
- 1/3 cup chipotle peppers in adobo sauce
- 2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/3 cup store-bought barbecue sauce
- 400 gram canned chopped tomatoes
- 160 millilitre beer
- 1.8 kilogram pork shoulder roast, bone in, trimmed of excess skin and fat
- pinch of salt
- 1 tablespoon oil
- small flour or corn tortillas, to serve
Spicy banana salsa
- 3 bananas, peeled, cut into 1cm chunks
- 1 red onion, finely diced
- 1 cup pineapple, chopped
- juice of 1 lime
- 1/2 red chilli, deseeded, finely sliced
- 1 handful coriander, roughly chopped
Method
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1Place the chipotle in adobo sauce, spices, barbeque sauce, tomatoes and beer in the slow cooker and mix.
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2Season the pork all over with salt. Heat oil in frying pan and brown meat thoroughly all over.
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3Transfer browned pork to the slow cooker, spoon over some of the sauce and cook on HIGH for 6 hours or LOW for 9-10 hours.
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4Meanwhile, make the Spicy banana salsa (see below).
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5Remove the pork, shred with two forks, strain the sauce through a sieve and mix through the shredded pork.
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6Serve the pulled pork in a soft taco or warmed tortilla, topped with the Spicy banana salsa.
Spicy banana salsa
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7Combine the ingredients in a bowl, mix and allow to stand for 10 minutes.
Notes
• This salsa is great as a dip with corn chips, or use it as a topping for quesadillas. It is also a good accompaniment to pan-fried fish. • Rather than serving this dish in the tortillas, you could stuff soft rolls with the pulled pork and banana salsa to create child-friendly sliders. • For a delicious low-carb option, consider serving the dish with a salad instead of tortillas.
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