Mexican Pulled Pork Tacos

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A delicious winter soup
Preparation time5 minutes
Cooking time2 hour 30 minutes


  • 2 tablespoons chilli powder
  • 1 tablespoon salt flakes
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • ½ teaspoon turmeric
  • ½ teaspoon ground oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • 2 tablespoons of vegetable oil
  • 1 leek, sliced
  • 1.5kgs boneless pork shoulder, rind and fat removed
  • 410g tin of chopped tomatoes
  • 2 tablespoons cider
  • Salt and freshly ground black pepper, to taste
  • Soft tacos, guacamole, sour cream and salad, to serve


  1. Mix all the ingredients except the pork, oil, tomatoes and cider, together in a bowl until well blended.
  2. Rub the pork with the spice mix ensuring to cover all the pork.
  3. Pour the oil into the pressure cooker pan. Press START. Press MENU and select BROWN.
  4. Place pork into pan and brown well on all sides. Add the leek to the pan and cook for 2 minutes. Add the combined tomatoes and cider to the pork. Press STOP.
  5. Press MENU and select PRESSURE HIGH. Press TIME and set for 2 hours. Press START.
  6. Once the cooking has completed, allow pressure to release naturally.
  7. Remove lid and shred pork with two forks. Add back to sauce. Season to taste with salt and pepper. Stir to combine.
  8. Serve in soft tacos with guacamole, sour cream and salad.

TIP: If the sauce is too thin thicken with 2 tablespoons corn flour. Bring to the simmer until thickened.