These Mexican Pulled Pork Tacos can be made in the oven or slow-cooker making them perfect for days that you would like to “set and forget” your meal. They can be served with all of your family’s favourite Mexican toppings or, if you want to try something fresh and zingy, the quick pickled red cabbage in the recipe works a treat. This generously serves 4–6 people with plenty of leftovers!
What is the best pork cut to use for pulled pork?
Pork shoulder is best as it has the optimum fat content to create tender, melt-in-the-mouth, juicy pulled pork, combined with a low and slow cooking method. No reviews
MAKE AHEAD
Pork – Make the pork as per the recipe but do not grill (broil). Store the pork in an airtight container drizzled with the cooking juices. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight prior to reheating. You can either reheat the pork in the microwave to help loosen the juices (and keep it moist) and then transfer it to a baking dish to grill as per the recipe. Or you can reheat and crisp up in a pan to avoid grilling altogether. Pickled red cabbage – Can be made in advance, stored in an airtight container and refrigerated for up to 3 days.
LEFTOVERS
Pork – Once the pork has been grilled (broiled), it is best consumed immediately as once it is refrigerated and reheated again, it can lose a little of its moisture. It can however be refrigerated for up to 3 days (see make ahead instructions for freezer directions). Pickled red cabbage – Refrigerate for up to 3 days in an airtight container. Leftovers can be used to make pulled pork brioche sliders (pile barbecue sauce, coleslaw, pickles and the pork onto brioche buns for a quick dinner), nachos, tacos, burritos or burrito bowls!
