Cholula® Chili Garlic Hot Sauce adds a delicious kick to tender, slow cooked pork that is rich in flavour and paired with fresh, crisp toppings for the perfect, well-balanced taco.
15 min
PREP TIME
4 hr
COOK TIME
542
CALORIES
18
INGREDIENTS
Servings: 8 (2-taco)
INGREDIENTS
- Slow Cooked Chilli Garlic Pork
- 1 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dry oregano leaves
- 1 ½ tsp salt
- 1.3-1.5 kg boneless pork shoulder, cut into 3-inch chunks
- 2 tbsp (40 mL) oil
- 4 tbsp tomato paste
- 1 cup (250 mL) cola
- ⅓ cup ½ tbsp (90 mL) Cholula® Chili Garlic Hot Sauce
- 1 medium medium brown onion, thinly sliced
- bay leaves
- Tacos
- 1 cup crumbled feta cheese
- 1/3 cup (80 mL) thickened cream
- 16 (6-inch) corn or wheat tortillas, lightly charred
- 4 radishes, thinly sliced
- 1 medium avocado, peeled, pitted and thinly sliced
- lime wedges, to serve
KEY PRODUCTS
INSTRUCTIONS
- 1 In a large bowl, combine brown sugar, cumin, paprika, oregano and salt. Add pork to bowl and toss to coat well on all sides.
- 2 Heat oil in a large pan over MEDIUM-HIGH heat. Working in batches, cook pork for 4-5 minutes or until browned, stirring occasionally. Remove from pan and transfer to slow cooker.
- 3 Add tomato paste, cola and 4 tablespoons of the Chili Garlic Hot Sauce to pan and stir with a wooden spoon. Use the spoon to scrape any brown bits from the bottom of the pan. Transfer to the slow cooker with onion and bay leaves.
- 4 Cover slow cooker and cook on HIGH for 4-6 hours or until meat is tender and falls apart.
- 5 Meanwhile, place feta and cream in a food processor and blend until smooth and creamy.
- 6 When pork is ready, discard bay leaves and use two forks to shred meat. Carefully strain liquid from slow cooker into a large jug, reserving onions.
- 7 Return onions and about 2 cups of strained liquid to the slow cooker with the shredded pork. Add remaining Hot Sauce and stir to combine.
-
8
To assemble tacos, spread 1 tablespoon of creamy feta down the centre of each tortilla. Top with ¼ cup shredded pork. Evenly divide sliced radishes and avocado amongst tacos. Finish with a squeeze of lime and a drizzle of extra Chili Garlic Hot Sauce.
Tips:
• Use the extra strained liquid from cooking the pork to dip your tacos in!
