Mexican pulled pork

This one-pot dish is great served with tortillas for a Mexican feast, or with rice or baked jacket potatoes for dinner with a difference.

•    Ingredients
•    Nutrition
•    Specials
•    2 tablespoons olive oil
•    500g piece pork scotch fillet
•    2 medium brown onions, thinly sliced
•    3 garlic cloves, crushed
•    1 tablespoon ground cumin
•    2 teaspoons ground coriander
•    2 dried bay leaves
•    400g can diced tomatoes
•    8 flour tortillas
•    1 large avocado, sliced
•    1/2 cup fresh coriander leaves
•    2 long green chillies, thinly sliced
•    Lime wedges, to serve

Step 1
Heat half the oil in a heavy-based saucepan over medium-high heat. Add pork. Cook, turning, for 3 to 4 minutes or until browned. Transfer to a plate.

Step 2
Heat remaining oil in pan. Add onion. Cook, stirring, for 7 minutes or until softened. Add garlic, cumin, coriander and bay leaves. Cook, stirring, for 1 minute or until fragrant. Stir in tomato and 1/2 cup cold water. Season with salt and pepper. Return pork and juices to pan. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until pork is tender.
Step 3
Remove pork from pan. Using 2 forks, shred pork. Bring sauce mixture to a gentle boil. Boil for 6 to 8 minutes or until thickened. Return pork to pan. Stir to combine.
Step 4
Heat tortillas following packet directions. Top tortillas with pork mixture, avocado, coriander and chilli. Serve with lime wedges.

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Tilly’s Farm has been raising pigs for over a decade. Currently we work with a network of smallholder pig farmers to deliver quality, nutritious pork at affordable prices to the local Ghanaian market

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