Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
- Preheat oven to 160°C/140° fan-forced. Heat oil in large, heavy-based, flameproof casserole dish over medium-high heat. Add pork. Cook, turning, for 8 to 10 minutes or until browned all over. Transfer to a plate.
- Add bacon, onion, carrot and celery to dish. Cook for 5 minutes or until golden. Add garlic, paprika and oregano. Cook, stirring, for 1 minute or until fragrant. Add flour. Cook, stirring, for 2 minutes. Stir in tomato and stock. Bring to the boil. Return pork to dish. Cover. Transfer to oven. Bake for 3 hours or until meat is falling apart.
- Remove pork from dish. Place dish over medium-high heat. Bring to the boil. Simmer, uncovered, for 10 minutes or until thickened.
- Meanwhile, remove and discard rind and fat from pork. Shred meat. Return pork to dish, stirring occasionally, for 5 minutes.
- Make avocado salsa Place avocado, tomato, onion and coriander in a bowl. Add lemon juice, oil and season with salt and pepper. Toss gently to combine.
- Heat taco shells following packet directions. Divide pork between taco shells. Top with salsa and sour cream. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set