Ultimate Pork Tacos

Total Time 40 minutes
Servings 4


  • ¾ lb Pulled Copperwood Pork
  • 1 tsp Fennel seeds
  • 1 tsp Sweet smoked paprika

For the beans

  • Olive oil
  • 1 Pinch of cumin seeds
  • 3 Spring onions sliced
  • 2 Garlic cloves crushed
  • 1 Tin (400g) of black beans
  • 1 Fresh chilli
  • 1 Head Romaine lettuce
  • ½ Bunch of fresh coriander
  • 1 Ripe avocado
  • 1 Large ripe tomato
  • 1 Eating apple
  • Low-salt soy sauce
  • Extra virgin olive oil
  • 1 Lime

To Serve

  • Lingham's chilli sauce
  • 4 tbsp Fat-free natural yoghurt
  • 8 Corn taco shells


  • All the pulled pork into a large frying pan over medium heat with the fennel seeds, paprika, a pinch of sea salt and black pepper, and stir regularly.
  • Add 1 tbsp of olive oil and the cumin seeds into a separate frying pan. Add the spring onions and garlic, then stir in the beans and their juices, and simmer.
  • Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then peel and chop the avocado, along with the tomato.
  • Toss and pile all this on a platter, coarsely grating the apple on top. Ripple a little chilli sauce through the yoghurt in a small bowl.
  • Stir, mush and season the beans to taste.
  • Drizzle the salad with a little soy sauce, 1 tbsp of extra virgin olive oil and the lime juice, then toss together.
  • Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves.

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