RECIPE

Pulled Pork Tacos with Pico de Gallo, Cabbage-Cilantro Slaw and Avocado Cream

Name: Pulled Pork Tacos with Pico de Gallo, Cabbage-Cilantro Slaw and Avocado Cream
Cook time: 1 h
Yield: 10

Recipe Created For

Classic Serving Platter

Main Course

Pork

Cook Time

Under 1 hour

Serving Size

Cook Mode

INGREDIENTS

Pulled Pork

1 x pulled pork recipe (see recipe here), prepared in a 3,5 L Braiser (see notes)

Notes:

We replaced the BBQ sauce in this recipe with the same amount of store-bought salsa.
After shredding the pork, we returned it to the sauce in the Braiser to keep warm while preparing the taco toppings

Cabbage-Cilantro Slaw

4 cups (1 litre) Savoy cabbage, very thinly sliced
4 cups (1 litre) red cabbage, very thinly sliced
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) apple cider vinegar
6 dill pickles, julienned
1 cup (250 ml) cilantro leaves

Pico de Gallo

2 large heirloom tomatoes, diced
1 small red onion, diced
2 tbsp (30 ml) jalapeño, seeded and finely chopped
1 garlic clove, finely chopped
1 tsp (5 ml) lime zest
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) lime juice
½ cup (125 ml) cilantro, coarsely chopped

Avocado Cream

2 ripe avocados, pitted and peeled
1 jalapeño, seeded and chopped
¾ cup (180 ml) crème fraiche
3 tbsp (45 ml) lime juice

30 small soft corn or flour tortillas, warmed
Lime wedges, for serving

This crowd-pleasing taco recipe encourages dinner guests to ‘play’ with their food. Set out colourful and scrumptious toppings across the table and watch everyone happily customize their meal. Our Pulled Pork Tacos with Pico de Gallo, Cabbage-Cilantro Slaw and Avocado Cream features the perfect blend of rich flavours, freshness, and acidity.

Be sure to follow this recipe for preparing the pulled pork. But as long as you have your Round Dutch Oven handy, you’re on the right track. This iconic piece of cookware locks in heat and moisture thanks to its tight-fitting lid, delivering perfectly-tender pulled pork over a gentle simmer.

Transform the classic pulled pork recipe by braising it in salsa instead of barbeque sauce and top it with a creamy avocado sauce, cabbage slaw and pico de gallo. This recipe can be prepared in just over 3 hours, serving up to 10 portions at a time. Don’t forget the napkins: this level of deliciousness could get a little messy!

INGREDIENTS

Pulled Pork

1 x pulled pork recipe (see recipe here), prepared in a 3,5 L Braiser (see notes)

Notes:

We replaced the BBQ sauce in this recipe with the same amount of store-bought salsa.
After shredding the pork, we returned it to the sauce in the Braiser to keep warm while preparing the taco toppings

Cabbage-Cilantro Slaw

4 cups (1 litre) Savoy cabbage, very thinly sliced
4 cups (1 litre) red cabbage, very thinly sliced
2 tbsp (30 ml) lime juice
1 tbsp (15 ml) apple cider vinegar
6 dill pickles, julienned
1 cup (250 ml) cilantro leaves

Pico de Gallo

2 large heirloom tomatoes, diced
1 small red onion, diced
2 tbsp (30 ml) jalapeño, seeded and finely chopped
1 garlic clove, finely chopped
1 tsp (5 ml) lime zest
1 tsp (5 ml) ground cumin
2 tbsp (30 ml) lime juice
½ cup (125 ml) cilantro, coarsely chopped

Avocado Cream

2 ripe avocados, pitted and peeled
1 jalapeño, seeded and chopped
¾ cup (180 ml) crème fraiche
3 tbsp (45 ml) lime juice

30 small soft corn or flour tortillas, warmed
Lime wedges, for serving

EQUIPMENT

INSTRUCTIONS

Cabbage-Cilantro Slaw

In a bowl, toss the cabbage with the lime juice and vinegar. Season with salt. Let sit for at least 10 minutes, stirring occasionally.

Just before serving, add the pickles and cilantro. Season with salt and pepper to taste. Add a little pickle juice, if desired.

Pico de Gallo

In a bowl, combine all of the ingredients, except for the cilantro. Season with salt and pepper to taste. Let sit for at least 10 minutes, gently stirring a few times. Remove the excess liquid. Add the cilantro just before serving.

Avocado Cream

In a food processor or with a hand blender, purée the avocados, jalapeño, crème fraiche and lime juice until very smooth. Season with salt and pepper. Cover and refrigerate until ready to serve.

To Assemble

Fill each warmed taco shell with pulled pork, cabbage-cilantro slaw, pico de gallo and a drizzle of avocado cream. Serve with lime wedges.