Gooralie Free Range Pulled Pork Tacos with Pineapple Slaw
Ingredients
- 2 kg Gooralie Free Range Pork Shoulder
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- Juice of 3 limes divided
- 2 tbsp garlic powder
- 2 tbsp chili powder
- 2 tsp cayenne pepper
- 1/2 head cabbage shredded
- 1 whole pineapple cut and diced
- 2 tbsp extra-virgin olive oil
- 1/2 small red onion sliced
- 2 green onions sliced
- 1 tsp crushed red pepper flakes
- 8 corn tortillas
Instructions
- In a slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
- Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
- When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
- Top tortillas with shredded pork and pineapple slaw.
Notes
If you don't have a slow cooker, place the pork in a roasting pan and cook at 110 - 120C for 5 - 6 hours or until falling apart when pulled with forks. If the pork starts to brown too much while cooking cover loosely with foil.
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