Clover Pulled Pork Tacos with Cream O’Naise Pineapple Slaw
(01 Dec 2017)

Clover Pulled Pork Tacos with Cream O’Naise Pineapple Slaw Expresso

Clover Pulled Pork Tacos with Cream O’Naise Pineapple Slaw 
 
Recipe by Clover
 
1 Pork Shoulder 
A bunch Thyme
3 Apples, chopped skin off
Peels of 2 Oranges
4 Garlic Cloves, bruised 
Salt and Pepper
1 stalk of Celery, roughly chopped 
1 Onion, roughly chopped
1 Carrot, roughly chopped 
500 ml Apple Cider
Soft Taco Shells
 
Place pork shoulder into a pot. Season all over the outside. 
Add the thyme, chopped apples, orange peels, garlic, celery, onion and carrot to the pot. Top with cider until covered. Wrap foil over the top and place in the oven to slow cook for four hours. When meat is tender shred it using two forks, then pop it into a hot pan to crisp up the outsides (add some leftover juices from the pot if too dry. 
 
Pulled Pork Hoisin Sauce
 
A cup of Hoisin Sauce 
2 Red Chillies, finely chopped 
Juice of half a lime 
Seasoning 
 
Once the shredded pork is nice and crispy, stir through the Hoisin, lime and chillies. Season to taste and remove from the heat. 
 
Cream O’Naise Pineapple Cabbage Slaw
 
Simply combine: 
 
1/2 cup finely shredded Cabbage
1/2 Pineapple, finely chopped
2 Tbsp. chopped fresh Coriander  
2 Spring Onions, thinly sliced 
2 Chillies, finely chopped
1/4 cup Cream O’Naise 
Juice of 1/2 a lime 
3 Tbsp. White Wine Vinegar 
Seasoning to taste 
 
To Serve:
 
Lime wedges
Fresh Coriander 
Sour Cream 
 
Warm through the Tacos in a non-stick pan. 
Top with a scoop of Hoisin pulled pork down the centre of the taco.
Add a small scoop of pineapple slaw. 
Garnish with fresh coriander and a dollop of sour cream.
Serve with lime wedges on the side. 

 

 

 

 

 

 

 

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