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THE DAIRY KITCHEN

Mexican Slow Cooked Pork, Pineapple and Sour Cream Tacos

By THE DAIRY KITCHEN

Serves 4
Difficulty Easy
Preparation 20 MINS
Cooking 2 HRS 0 MINS
One of our favourite Mexican recipes in the Dairy Kitchen, give it a go tonight.

Ingredients

1 tablespoon olive oil
750g pork scotch fillet
1 onion, diced
2 cloves garlic, crushed
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon allspice
2 bay leaves
400g can diced tomatoes
1/4 cup freshly squeezed orange juice

For serving

8 flour tortillas, warmed
1/2 pineapple, finely diced
16 fresh coriander sprigs
1 x 200g tub sour cream
8 lime wedges

Method

  1. Heat oil in a large heavy based saucepan, brown pork
  2. on all sides and remove. Add onion, garlic, and spices
  3. to pan, cook until fragrant and onion is translucent,
  4. add pork back into the pan with tomatoes, orange juice
  5. and 1 cup of water. Cover and simmer for 2 hours,
  6. turning occasionally and topping up with more water
  7. if necessary.
  8. Remove pork, and rest for 5 minutes before shredding
  9. with two forks, discarding fat.
  10. Increase heat to medium and reduce sauce until
  11. very thick, stir in shredded pork.
  12. Serve pork wrapped in tortillas with pineapple,
  13. coriander sprigs, a generous dollop of sour cream
  14. and a squeeze of lime juice.

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