Main Dish · Meat · Recipes

Spicy pulled pork tacos with guacamole, rice & beans

Pulled pork is flavourful, versatile and super easy to make.  The best part is, there’s so much of it, that you get at least 2 different dinners with it.  Now that’s efficient.  There’s not much to it, just rub in spices and the next day wack in a pot to slow cook for at least 6hrs. You really can’t screw this one up.

With my 1kg pork shoulder (and rice & beans), I made two dinners plus one brunch for four: first night pulled pork tacos, second night pulled pork burgers with coleslaw, then for brunch, huevos rancheros (recipes will follow).  Making tacos out of the batch first means you can just whack in the BBQ sauce to the remaining meat and voila, you’ve got yourself pulled pork burger meat.  Easy peasy and finger lickin’ly good (and no you can’t avoid that… it’s a messy feast)!

taco hand

Spicy pulled pork tacos with guacamole, rice & beans


Pulled Pork
1kg pork shoulder
2TB brown sugar
2TB cayenne pepper
1TB salt
2TB cumin
1TB ground coriander
1/4TB cinnamon
1TB dried oregano
1 1/2 TB onion powder
1TB garlic powder
1TB ground paprika
1/2TB black pepper
1C chicken broth
1/2 bunch fresh coriander (optional)
Rice & Beans
1.5C rice (white or brown)
3C stock (or as per absorption method on packet)
2TB grapeseed oil
2 onions, chopped
4 cloves garlic, crushed
1 bunch fresh coriander
1/2TB paprika
1TB cumin
1/2TB ground coriander
1/4tsp cayenne pepper
3TB tomato paste
1/2TB dried oregano
1 can black or red beans
1-2 ripe avocados (depending on size)
1 large tomato, diced
1/2 large red onion, diced
1/2 bunch fresh coriander, chopped
1/2 lime, juiced
To serve
taco shells (soft-shell corn ones)
iceberg lettuce
sour cream or fromage blanc
shredded cheese






IMG_0074 IMG_0073 IMG_0062

Pulled pork
1. Combine all the dry spices and rub into the pork. Place into a zip lock bag and refrigerate for at least 8hrs (overnight is best).
2. Place the pork in a large pot and pour over the stock. Place lid firmly on the pot and cook on very low heat for at least 6hrs. The pork is ready when it falls apart when you place a fork in it. Once ready, remove pork from pot and shred with two forks.
3. Return to pot (with the stock). If it is too dry, add a little water (eg. 2TB) and taste for salt. I also added some freshly chopped coriander at this point but it’s not mandatory…

Rice & beans
1. Heat a medium-sized pan which has a lid (but keep lid off for now…). Add oil and gently cook the onion, garlic and a pinch of salt (this helps the cooking process) until tender and translucent (about 10mins).
2. Add the rice and dry spices and cook until rice is translucent (about 3mins). Add the tomato paste and fry for another 2mins. Lower heat, pour over the stock and cover. Let cook until the rice has absorbed all the water and is tender (around 15-20mins).

1. Scoop the avocado into a bowl and lightly mash (leaving some chunky bits). Add the remoaning ingredients and mix until well combined. Add more lime juice if you prefer a runnier guac.


To assemble
-Take you taco shell and stuff a bit of everything in… good luck rolling, they get pretty big quick. It’s easiest if you roll the taco into a burrito and seal it closed with some aluminium foil. Alternatively, roll it like a burrito and eat with a knife and fork… not really the street food experience but it does have the benefit of ensuring you don’t lose half your meal!

3 thoughts on “Spicy pulled pork tacos with guacamole, rice & beans

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