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Recipe Detail Page
Pulled Pork Taco with Fresh Pepper Salsa
Holiday 2012
Use your favourite great-tasting barbecue sauce (homemade or store-bought) for this taco. With melt-in-your-mouth pork and fresh crunchy salsa, each bite is colourful and refreshing.
Makes 12 tacos
1 boneless pork rib roast, about 2 lbs (1 kg) (see TIP)
Salt and freshly ground black pepper
1 tsp (5 mL) canola oil
1 bottle (425 or 455 mL) high quality barbecue sauce
½ cup (125 mL) dark ale (optional)
FRESH PEPPER SALSA
1 red bell pepper, diced
1 hot banana pepper, diced
¼ cup (60 mL) diced red onion
1 jalapeño pepper, seeded and minced
2 tbsp (30 mL) chopped fresh cilantro
½ tsp (2 mL) grated lime rind
2 tbsp (30 mL) lime juice
½ tsp (2 mL) kosher salt
Pinch granulated sugar
1 pkg (297 g) medium soft flour tortillas or hard taco shells
1 Sprinkle pork roast with salt and pepper. Heat oil in nonstick skillet over medium-high heat and brown roast on all sides; place in slow cooker. Pour in barbecue sauce and beer, if using.Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until very tender. Remove from slow cooker and shred meat with 2 forks. Drizzle some of the sauce into meat to moisten; set aside.
2 For fresh pepper salsa, in a large bowl, stir together red and banana pepper, onion, jalapeño pepper, cilantro, lime rind and juice, salt and sugar. Cover and refrigerate for at least 1 hour or up to 12 hours.
3 Divide pulled pork among tacos and top with fresh pepper salsa to serve.
Makes 12 tacos
TIP You can find pre-made pulled pork in some stores, fresh or frozen. You can omit cooking your own pork roast and use 4 cups (1 L) of pulled pork for this recipe.