Mexican-style pulled pork tacos

Serves 4

Preparation time: 15 minutes

Cooking time : 15 minutes

Ingredients

• 670 g braised pork shoulder (vacuum-packed), shredded
• 45 ml (3 tablespoons) oil
• 1 red onion, thinly sliced
• 1 bell bell pepper, cut into strips
• 60 ml (4 tbsp.) Mexican or Tex-Mex spices
• 8 corn tortillas
• 125 ml (1/2 cup) grated cheese (cheddar or queso fresco)
• 1 avocado, sliced
• 1 tomato, diced
• 125 ml (1/2 cup) fresh cilantro, chopped
• 1 lime, quartered
• Guacamole (on the side)
• Salt and pepper to taste

Preparation

1. Heat oil in a large skillet over medium heat. Add onion and bell pepper, and sauté for about 5 minutes, until tender. Remove vegetables from skillet and set aside.
2. Pour the contents of the vacuum-packed braised pork into the same pan. Heat over medium heat for about 5 minutes, stirring occasionally. Once heated through, use two forks to shred the meat directly in the pan.
3. Add the sautéed vegetables to the shredded meat. Season with Mexican or Tex-Mex spices. Toss to distribute flavors evenly.
4. Heat tortillas in a dry skillet or in the oven to soften.
5. Top each tortilla with the pork and vegetable mixture, add grated cheese, avocado slices and diced tomato.
6. Finish with a little guacamole, chopped coriander and a squeeze of lime juice.
7. Season to taste with salt and pepper.
8. Serve immediately.