Ingredients per serve


Pulled pork

  • Pork shoulder 1.3 kg
  • Paprika 60.0 g
  • Dried oregano 60.0 g
  • Salt 50.0 g
  • cider 500.0 ml

Coriander-mint salsa

  • Coriander 15.0 g
  • Mint Leaves 10.0 g
  • Jalapeño pepper 1.0 x
  • White wine vinegar 3.0 tbsp
  • Salt 1.0 tsp
  • Olive oil 5.0 tbsp
  • Garlic bulb 1.0 x
  • Cumin 1.0 tbsp

Before serving

  • Pineapple 1.0 x
  • Corncobs 2.0 x
  • Corn tortillas 20.0 x
  • 1/2 Red cabbage 1.0 x
  • Avocados 2.0 x
  • Limes 5.0 x

Viva Mexico! This recipe uses with pork and grilled pineapple, and is inspired by the Mexico City original called 'tacos al pastor', which is a fusion of Mexican, Caribbean, and Middle Eastern flavours.



  1. Pulled pork

    • Rub the pork with the paprika, the oregano and the salt.
    • Place on an oven tray. Add the cider to the tray, cover with parchment paper and tin foil and place into the oven for 2½ hours on low heat.
    • Remove the foil and parchment and continue to cook for a further 30-40 minutes or until very tender.
    • Remove the pork from the oven, cover with cling film and allow to rest for 10-15 minutes. Shred the pork.
  2. Coriander-mint salsa

    • Finely chop the coriander, the mint leaves and the jalapeño pepper.
    • Add vinegar, salt, cumin and olive oil. Grate the garlic on a zester, add to the salsa and stir well.
  3. Before serving

    • Slice the pineapple and grill.
    • Cook the corncobs and cut of the corn.
    • Slice the cabbage in thin strips.
    • Smash the avocados with a fork.
    • Heat the tortillas.
    • First, put some cabbage on the tortillas, then the pulled pork. Garnish with avocado and salsa. Serve with a lime wedge and grilled pineapple.