Pulled Pork Tacos with Slaw, Spicy Mayo & Refried Black Beans

Ingredients

For 4 portions

• 🥩 800g pork roast, shoulder
• 🌿 2 Tsp cumin powder
• 🫑 2 Tsp smoked paprika
• 🌿 1 Tsp oregano
• 🌿 1 Tsp chilli powder
• 🍚 1 Tbsp sugar
• 🧂 2 Tsp salt
• 🧅 1 medium onions
• 🧄 4 cloves garlic
• 🍋 60ml lime juice
• 🥤 300ml tap water
• 🫓 12 6 inch corn tortilla
• 🥬 200g green cabbage
• 🥣 60ml mayonnaise
• 🌶️ 10g chilli paste
• 🍅 2 medium tomato
• 🧅 0.5 small red onions
• 🌿 15g fresh coriander
• 🫘 400g black beans, canned
• 🏺 2 Tbsp olive oil
• 🍋 2 pieces lime

Method

1. Pork: preheat the oven to 160 °C (140 °C fan). Mix the cumin, smoked paprika, oregano, chilli powder, sugar and 1½ tsp of the salt and rub all over the pork shoulder, cut into 4 large chunks.
2. Put the pork in a casserole dish with the onion (quartered), 3 of the garlic cloves (smashed), 2 tablespoons of the lime juice and the water. Cover tightly with a lid or foil.
3. Cook for 3 hours, turning once, until the pork falls apart when pressed with a fork. Lift out, shred with two forks and toss with a few spoonfuls of the cooking juices. Keep warm.
4. Slaw: finely shred the cabbage and toss with 1 tablespoon of the lime juice and a pinch of salt.
5. Spicy mayo: mix the mayonnaise with the chilli paste (chipotle paste if you have it) and the remaining lime juice.
6. Pico de gallo: finely dice the tomatoes and red onion, chop the coriander and mix with a pinch of salt.
7. Refried black beans: heat the olive oil in a frying pan, add the last garlic clove (minced) for 30 seconds, then the drained beans and a splash of water. Mash with a potato masher for 4–5 minutes until thick and creamy. Season to taste.
8. Warm the tortillas in a dry pan for 30 seconds per side.
9. Fill each tortilla with pulled pork and slaw, drizzle with spicy mayo and top with a lime wedge. Serve with the pico de gallo and refried black beans on the side.