Pulled Pork and Crunchy Apple Slaw Taco
Cook Time 1 hour and 15 minutes
1.2kg pork shoulder, boneless & trimmed of excess fat
1 tbsp extra virgin olive oil
3 tsp brown sugar
2 tsp paprika
2 tsp ground cumin
Salt and pepper
½ cup apple cider vinegar
2 tbsp tomato paste
2 cups beef stock
½ cabbage, shredded
2 Granny Smith apple, cored and thinly sliced or grated
2 carrots, grated
⅓ cup mayonnaise
1 tbsp lemon juice
Soft taco tortillas
Combine 1 tbsp brown sugar, the paprika, cumin, 2 tsp salt and ½ tsp pepper in a small bowl. Rub the spice mixture all over the pork.
Add the olive oil to the pressure cooker and brown the pork shoulder on both sides for four to five minutes. Add the remaining brown sugar, vinegar, tomato paste and beef stock and set the Cook4Me to 55 minutes. Once cooked, place the pork and its cooking liquid onto a large plate and shred with two forks.
For the apple slaw, place the shredded cabbage, apple and carrot in a bowl combine well with the mayonnaise, lemon juice and salt to taste.
Warm the taco tortillas in the oven or microwave, add two to three spoonfuls of the pulled pork and top with the apple slaw.
PDF of this recipe available to download here