Pork shoulder tacos with apple and fennel slaw and chipotle mayo

Pork shoulder tacos with apple and fennel slaw and chipotle mayo

As long as you have some corn tortillas at home, you can almost always guarantee you have dinner (or lunch!) sorted. Tacos are a nice healthy option and you can feed a couple of people, or feed a crowd…

We often cook them with crumbed flathead fillets or sliced eye fillet or porterhouse. But if you have time to do some slow roasting, pork shoulder is worth the wait. If you have any left over, you can freeze it for sandwiches or salads throughout the week.

Taco fillings in my opinion should be quick, fresh and simple – cabbage, fennel and apple for example make the perfect slaw, with a few additions, and they also last for a long time in the fridge which means you should never get caught out if you decide to whip up some tacos.

Buen provecho!

Pork shoulder tacos with apple and fennel slaw and chipotle mayo

1.5 kg pork shoulder, skin removed (mine had no bone but with bone is also fine)

1 tbs of salt

1 tbs of sugar

12 small tortilla wraps

For the slaw

1 pink lady or fuji apple, cut into thin matchsticks

1/2 small fennel, thinly shaved

1 cup of red cabbage, shredded

1/2 cup of herbs – parsley, coriander and mint, finely chopped

1 long red chilli, finely sliced (or you could use jalapeños)

Juice of one lime

Olive oil

Freshly cracked pepper

Marinated onions

This marinated onion recipe is adapted from the cumulus cookbook. 

1 red onion, finely sliced lengthways

1 pinch of salt flakes

Juice of 1/2 lemon

1 tablespoon of olive oil

1 pinch of paprika

1 tablespoon of chopped flat-leaf parsley leaves

For the chipotle mayo

1/2 cup kewpie mayonnaise

2 heaped teaspoons of chipotle sauce (I use a brand called ‘La Morena’. You can also use sriracha if you don’t have chipotle sauce. It’s a little hotter and doesn’t have the smokey flavour, you’ll need less so adjust to your taste)

Juice of half a lime


Pre-heat your oven or BBQ to it’s highest temperature. Rub sugar and salt onto the pork and then place in a roasting dish on a wire rack. Add a cup of water to the tray and cover tightly with foil.  Add pork to your oven or BBQ and immediately turn the heat down to 130 degrees celsius. Leave pork to cook for 4 hours, checking every so often to make sure there is still water in the bottom of the roasting dish. It is cooked when it pulls apart from the inside out with 2 forks.

Place pork in a bowl and lightly cover with foil to rest for about 10 minutes, then pull apart with a couple of forks. Pour remaining liquid into a jug and put in the fridge to cool. Once the fat has solidified, discard it and keep the lovely pan juices, they will have gone a bit jelly like. When you’re ready to eat, heat up a couple of tablespoons of the jelly and pour back over the pork. The pork should be nice and tender so this step is not necessary but it does add more flavour.

Place sliced onions in a bowl and sprinkle with a pinch of salt. Leave for one hour. Squeeze liquid from the onions and place in a clean bowl. Add remaining ingredients, mix and set aside.

For the slaw, place the apple, fennel, cabbage, herbs and chilli in a bowl. Squeeze over the lime juice, a drizzle of olive oil and a bit of cracked pepper. Set aside.

Mix mayo ingredients together.

Heat each tortilla for a few seconds on each side and then place in some foil while you cook the rest. Keeping the tortillas in the foil keeps them warm but the steam also also makes them nice and soft.

To eat, top your tortilla wrap with a little pork, some slaw, the marinated onions and a drizzle of chipotle mayo. So good.

A nice cold beer is the perfect accompaniment on a hot summer’s day…

Serves 4


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