For the pork:

± 1.2kg pork shoulder, bone in

2 Tbsp olive oil

1 Tbsp Mexican / Taco Spice

Salt and pepper, to taste

1 large brown onion, sliced

250ml /1 cup chicken or veg stock

250ml / 1 cup good quality BBQ sauce

Tomato salsa:

2 tomatoes, finely diced

½ red onion, finely diced

½ cup fresh coriander, roughly chopped

2 tsp lime juice

Pinch sea salt

To serve:

1-2 packets Denny Mushroom & Jalapeño Pour Over Sauce

8-12 medium sized corn tortillas, lightly charred & kept warm

2 cups fresh coleslaw

Lime wedges, for garnish


- Rub the pork with olive oil and season well with the spices, salt and pepper.

- Sear the pork in a Dutch oven until golden brown all over. Add the onion, stock and BBQ sauce.

You can cook the pork several ways and can choose what is most convenient for you:

  1. Cover and cook in a 135˚C oven for ± 3.5 hours until tender.

  2. Pressure cook on high pressure for 1 hour and 30 minutes. Natural release.

  3. Place in a slow cooker and cook on low for 8 hours.

- Once the pork is very tender, transfer pork to a clean bowl. Shred with 2 forks, discarding any excess fatty bits and the bone.

- Place the cooking liquid back on the heat and bring to a simmer. Reduce the cooking liquid by half.

- Pour the cooking liquid over the pulled pork and mix until super juicy.

To assemble the tacos:

- Combine all the ingredients for the salsa in a bowl and mix well.

- Scatter coleslaw onto a charred tortilla.

- Top with pulled pork and spoon over some fresh salsa.

- Heat the Denny Mushroom & Jalapeño Pour Over Sauce until warmed through. Generously pour the Denny sauce over the filled taco.

- Finish with a squeeze of lime and some fresh coriander.

Serves 4-6

Prep time: 20 minutes

Cook time: 4 hours (depending on chosen cooking method)

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