Slow-Cooker Smoky Pork Tacos

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8 Ingredients

Number of servings

1 1/2tablespoons F. Whitlock & Sons Smoky Manuka Style Rub
1/2 cup F. Whitlock & Sons Texas BBQ Style Marinade
1.20kilograms pork shoulder, rind and fat removed (boneless)
1 red onion, thinly sliced into rounds
12 mini flour tortillas, warmed
1 little gem lettuce, shredded
1/4 bunch coriander, leaves picked
3 limes, 1 juiced, 2 cut into cheeks

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

TAKE IT EASY. Slow and steady wins the dinner race with quality Australian Pork and F. Whitlock & Sons’ flavour-packed products.

Get a boost:

Take your taco repertoire to the next level with a succulent Australian Pork Shoulder and F. Whitlock & Sons’ convenient range of spice rubs and marinades.

Method

Step 1 of 4

Rub pork all over with spice rub. Combine marinade and 1 cup water in bowl of a 5.5L slow cooker*. Add pork and turn to coat. Close lid and cook on high for 4 hours or low for 8 hours or until pork is very tender.

Step 2 of 4

Transfer pork to a heatproof dish. Using 2 forks, shred meat. Cover to keep warm. Strain cooking juices into a large frying pan. Bring to the boil over medium-high heat. Boil for 10 minutes or until slightly thickened. Add half of the sauce to pork, then toss to combine.

Step 3 of 4

Meanwhile, place onion in a bowl. Cover with boiling water. Stand for 10 minutes, then drain. Return onion to bowl and stir in lime juice. Season and stand for 10 minutes to pickle.

Step 4 of 4

Place pork in tortillas, drizzle with remaining sauce and top with lettuce, onion and coriander. Serve with lime cheeks.