Paprika Pork Tacos and Spicy Slaw

Recipe developed by A Dash of Ginger.

Kirsty is an Edinburgh based food blogger who loves playing around in the kitchen and experimenting with flavours. She's passionate about sharing all kinds of recipes from healthy midweek meals to indulgent desserts on her blog.

This Mexican inspired recipe is delicious and ideal for feeding a crowd. Marinated pork shoulder is cooked slowly for meat that’s beautifully tender yet full of flavour. Add some spicy slaw for a bit of a kick and you’ve got the perfect taco filling!

Check out A Dash of Ginger blog here: http://www.adashofginger.co.uk.

Prep Time: 20 - 30 mins
Cooking Time: 6 - 8 hours

Nutrition Information per serving
N/A

Ingredient list

For the pork: 1.5kg Specially Selected Pork shoulder 1 tbsp olive oil 6 cloves garlic, minced 2 tbsp paprika 1 tbsp ground cumin 1 tsp ground cayenne pepper 1 tbsp tomato puree 1 tbsp cider vinegar For the slaw: ½ a white cabbage 2 small red onions 2 medium carrots 2-4 chillies, to taste 100g mayonnaise 1 tbsp cider vinegar 2 tsp tabasco Pinch of salt To serve: Tortilla wraps Avocado Soured cream

Method

1.Roughly dice the pork shoulder into cubes and add to a large bowl.

2. Mix the olive oil, garlic, spices, tomato puree and vinegar together to form the marinade. Add to the pork and mix well until the meat is fully coated.

3. Transfer to the slow cooker and cook on medium for 6-8 hours.

4. Meanwhile, make the slaw: Finely slice the cabbage, red onions and chilles. Peel then grate the carrots. Add all the prepared vegetables to a large bowl.

5. Whisk the mayonnaise, vinegar, tabasco and salt together. Pour over the vegetables and stir to combine.

6. Once the pork has cooked, transfer to a hot frying pan for a few minutes, stirring continuously. This step is optional but adds a lovely caramelised flavour.

7. Serve in warm tortillas filled with the slaw, pork and any extras such as avocado and soured cream.