Shredded Pork Tacos With Coleslaw & Mango Salsa
Ingredients
1 Bag of Taylor Farms Coleslaw with Dressing
Flour tortillas, warmed and lightly charred over the stove
Sliced limes
For Pork
2 Tbsp canola oil
1.5kg Boneless pork shoulder or pork tenderloin
Salt and pepper to taste
1 Tbsp chili powder
1 Tbsp dried oregano
2 Tsp ground cumin
1 Tbsp white wine vinegar
2 ½ Cups chicken stock
Mango Salsa
1 Mango, diced
1 Cup pineapple, diced
2 Spring onions, sliced
1 Tsp lime zest
1 Tbsp lime juice
Salt
Lighter optional dressing to replace coleslaw dressing
1/4c White wine vinegar
2 Tbsp sugar
2 Tbsp vegetable oil
Salt & pepper to taste
Directions
Preheat oven to 180 degrees. In a large Dutch oven with lid, heat the oil until hot. Season the pork generously with salt and pepper. Sear the pork until golden brown on all sides. Remove pork and drain off fat. Add the chili powder, oregano, cumin and toast the spices until fragrant, 30 seconds. Add the vinegar and stock and stir well. Stir up all the brown bits on the bottom of the pan. Return the pork to the pot and arrange in a single layer in the liquid. Increase heat to high to bring to a boil. Cover and put the pot in the oven and roast for about an hour, turning occasionally. Add more stock to the pan if it becomes too dry. Once the pork is tender and pulls apart easily, remove from the oven and shred with two forks. Remove the lid and return the pan to oven and roast until the pork caramelizes and the ends become browned and crunchy, 30 minutes.
While the pork roasts make the salsa and the slaw. Combine all the ingredients for the salsa and medium bowl and toss together. Combine all the ingredients for the slaw in a medium bowl and toss together.
Serve pork in a warmed tortilla and top generously with mango salsa and coleslaw.
