Shredded pork with coleslaw & tortillas

Recipes / Meat

A southern US favourite, this is simple to cook and eat - just pile pork and coleslaw into a soft tortilla and dig in.

Recipe «Shredded pork with coleslaw & tortillas» presented in category Recipes / Meat, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp olive oil, 1.7kg boneless pork shoulder, rind removed, cut into 8cm pieces, 1 brown onion, cut into thin wedges, 2 garlic cloves, finely chopped, 1 x 400g can diced tomatoes , 125ml tomato sauce, 60ml apple cider vinegar, 1 tbsp brown sugar , 1 tsp dried oregano, Pinch of dried chilli flakes, 80ml extra virgin olive oil, 2 tbsp fresh lime juice, Large pinch of white sugar, 1/2 white cabbage, finely shredded, 4 radishes, trimmed, thinly sliced, 1 cup fresh coriander sprigs.

Ingredients:

  • 2 tsp olive oil 
  • 1.7kg boneless pork shoulder, rind removed, cut into 8cm pieces 
  • 1 brown onion, cut into thin wedges 
  • 2 garlic cloves, finely chopped 
  • 1 x 400g can diced tomatoes 
  • 125ml tomato sauce 
  • 60ml apple cider vinegar 
  • 1 tbsp brown sugar 
  • 1 tsp dried oregano 
  • Pinch of dried chilli flakes 
  • 80ml extra virgin olive oil 
  • 2 tbsp fresh lime juice 
  • Large pinch of white sugar 
  • 1/2 white cabbage, finely shredded 
  • 4 radishes, trimmed, thinly sliced 
  • 1 cup fresh coriander sprigs 
  • 1 avocado, halved, stone removed, peeled, coarsely chopped 
  • Flour tortillas, to serve 
  • Light sour cream, to serve 
  • Lime wedges, to serve 

Instructions

  1. Heat half the olive oil in pressure cooker over medium-high heat. Add 2-3 pork pieces and cook for 2-3 minutes or until browned. Transfer to a large plate. Repeat, in 3-4 batches, with remaining pork.
  2. Heat the remaining olive oil in the pressure cooker over medium heat. Add the onion and garlic, and cook, stirring often, for 2-3 minutes or until soft.
  3. Stir in pork, tomato, tomato sauce, vinegar, brown sugar, oregano and chilli. Season with salt and pepper.
  4. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 40 minutes. Release steam following manufacturers instructions.
  5. Meanwhile, whisk the extra virgin olive oil, lime juice and white sugar in a bowl. Combine the cabbage, radish and coriander in a large bowl. Add the dressing and avocado. Season with salt and pepper. Toss to combine.
  6. Remove pork from pressure cooker. Shred. Return to pressure cooker. Stir to combine. Season with salt and pepper.
  7. Srve the pork with the coleslaw, tortillas, sour cream and lime wedges.