Take taco Tuesday up a notch this Summer with this delicious pulled pork taco recipe using our Tomato Soup
Ingredients
1 x DARI’S Tomato Soup
1 kg boneless pork shoulder
2 tbsp sweet paprika
1 ½ tbsp smoked paprika
1 tbsp onion flakes
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp thyme, dried
1 tbsp apple cider vinegar
1 tsp salt
Freshly ground black pepper
½ pineapple, peeled and sliced
2 sprigs mint, leaves chopped
½ Spanish onion, finely diced
1 lime, cut into wedges
12 tortillas
Method
- Place DARI’S Tomato Soup in the bowl of a slow cooker with spices, apple cider vinegar, salt and pepper. Add pork to the slow cooker and toss to coat.
- Place the lid on the slow cooker and allow to cook for 6 hours until the pork is tender and can be shredded.
- In the meantime, prepare the BBQ pineapple salsa. Preheat a BBQ or grill plate. Cook the pineapple for 3-4 minutes on each side. Remove from the heat and allow to cool.
- Once cool, cut the pineapple into bite sized pieces. Combine the pineapple with chopped mint, Spanish onion and a squeeze of lime juice.
- When the pork is ready, use two forks to shred the pork.
