While I’ve not yet travelled to Mexico (and any long-distance overseas travel is probably not on the cards anytime soon) I really do enjoy Mexican food. Perhaps it is because it is relatively simple to create, with a focus on lots of fresh and interesting flavours? Or perhaps it is the spice-factor, that keeps my palate happy?
And these chipotle pulled pork tacos did not disappoint – in both flavour and spice factor.
Created with the help of my trusty slow cooker and time. Lots of time.
With 8 hours taking a large piece of pork shoulder from this…
To this!
We loaded up the soft tortillas with the pork (of course) and a variety of other toppings – including red cabbage, a spicy green coriander sauce, lime mayonnaise, and grilled pineapple. 
And our craving for Mexican food was thereby sated!
Chipotle pulled pork and pineapple tacos
- 5 chipotle chillies in adobo
- Juice of 1 orange
- 150g pineapple, chopped
- 1 tomato, chopped
- 2 tsp minced garlic
- 2 tsp ground cumin + 1 tsp
- 2 tsp dried oregano
- 1 tsp salt
- 2 tbs white vinegar
- 1.5kg boneless pork shoulder
- a bunch coriander
- 1 green chilli
- 3 spring onions
- 1 tsp ground coriander
- zest and juice of 1 lime
- 3 tbs olive oil
- To serve: soft corn tortillas, mayonnaise (mixed with a splash of lime juice and sprinkled with lime zest), shredded red cabbage, grilled pineapple slices and lime wedges.
- Place pork into the bowl of a slow cooker.
- Process the chillies, orange juice, pineapple, tomato, garlic, 2 tsp cumin, oregano, salt and vinegar until combined. Pour over the pork, turning to coat.
- Cover and look on low for 8 hours. Remove pork and shred, then return pork to the sauce to keep warm.
- Meanwhile, make a spicy green sauce by processing the coriander, chilli, spring onions, ground coriander, juice/zest and oil – until well combined. Season to taste.
- Serve the pulled pork in tortillas, and top with cabbage, mayonnaise, spicy green sauce and grilled pineapple – and finish with a squeeze of lime juice.
What about you? Do you have a favourite Mexican dish?