Pulled Pork Tacos

Pulled Pork Tacos: Step by Step

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1. Cover the onion with the juice of 1 lime, the vinegar, sugar and salt and leave for 10 minutes.

   Mark done Start 10 min timer

2. Warm the pork in a pan with the barbecue sauce, water and the juice of the second lime for 8 minutes, letting it sizzle for the last minute.

   Mark done Start 8 min timer

3. Warm the tortillas in a dry pan for 20 seconds per side.

   Mark done

4. Fill with the pork, pickled onion, coriander and soured cream.

   Mark done

Keep an Eye on These

1. Let the pork crisp at the end.
2. Pickle the onion while the pork heats.
3. Warm the tortillas to make them pliable.
4. Add the lime to taste.

Swaps and Variations

• Lemon is the everyday swap for limes in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

To Go With It

Black beans · Mexican rice · Corn salsa · Lime wedges

Keeping Pulled Pork Tacos

The pork keeps in the fridge for 3 days. Assemble the tacos at the table.

Quick Answers

Pulled Pork Tacos Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.