Try a twist on an old Mexican favorite with these orange braised pulled pork tacos with fennel and cabbage slaw.
- Place a large saucepan / stockpot over medium heat, add 1tablespoon of the oil, once hot, add pork and sear on each side until a golden. Remove and set aside.
- Add remaining oil, once hot add onion, cook for a few minutes then add garlic, fennel and cumin seeds and cook for a further 2 minutes. Return pork to the pan, add orange zest and juice, stock, water and black peppercorns and bring to the boil. Reduce heat to a simmer and continue cooking, covered, on low heat for 3 – 4 hours. Alternatively cook in slow cooker for 6 – 8 hours. Once cooked the meat will shred / pull apart very easily but keep in stock on low heat until ready to serve.
- To make slaw, combine cabbages, fennel, mayonnaise and half the coriander in a bowl and mix well. Season with a little salt.
- To serve, heat tortillas according to packet instructions. Remove pork from stock retaining some of the orange zest and stock to drizzle over the pork. Place some slaw on the tortilla topped with pork, extra coriander and chilli if desired. Drizzle with a little of the pork stock for extra juiciness and flavour!
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set