Smoky pulled pork tacos

A recipe from

Recipe from Feast on the Cheap via Morsels and Musings

Serves 4


2kg pork shoulder, bone in

1 medium brown onion, diced

1 cup carrot, grated or julienned

4 garlic cloves, sliced

2 chipotle chillies in adobo sauce (purchased at Fiji Markets, or can be purchased online)

2 x 400g can diced tomatoes

1 cup passata (tomato sauce)

1 cup ketchup

1 cup BBQ sauce

1/2 cup red wine

3 tbsp apple cider vinegar

1 tbsp adobo sauce (from chipotle chillies)

1 tsp dried oregano

2 tsp salt

3/4 tsp freshly ground black pepper

2 bay leaves

Olive oil, for frying

  1. Trim the pork shoulder of skin and excess fat to prevent congealing in the slow cooker
  2. Over medium heat, sauté the onion, carrot, garlic and chipotle chillies in olive oil until the onion is translucent.
  3. In a bowl, combine the sautéed vegetables, BBQ sauce, ketchup, crushed tomatoes, passata, adobo sauce, red wine, cider vinegar, dried oregano, bay leaves, salt and pepper. Stir well.
  4. Back in the frying pan, sear the pork shoulder and brown on all sides.
  5. In the slow cooker, pour a cup or so of sauce into the base to completely cover the bottom.
  6. Put the pork shoulder inside the slow cooker and cover completely in sauce. Cover and cook at 100C for 5 hours. [Alternatively, cook the shoulder covered in sauce in a baking dish wrapped with foil in the oven at 120C for 6 hours. Checking every hour so the pork doesn't burn]
  7. Switch to your pressure cooker setting and cook for another 20 minutes.
  8. Remove the pork from the sauce, cool then shred with a fork. Set aside in a bowl, covered with plastic wrap to keep moist.
  9. Pour the sauce into a pan and check seasoning. Adjust balance of sweet and sour according to your tastes, then reduce the sauce by simmering for 10 minutes over medium-low heat. Blend into a purée (or you can skip this step if you prefer a chunkier sauce).
  10. In a bowl, add enough sauce to pork to allow for a sticky but not soupy mix.

Red cabbage slaw

Recipe from April 2009 issue of O, The Oprah Magazine

1/4 cup apple cider vinegar or red wine vinegar

1/4 cup freshly squeezed orange juice

2 tsp. sugar

1/4 cup extra-virgin olive oil

1/4 head red cabbage , cored and thinly sliced

1/4 small red onion , grated or finely chopped

Salt and freshly ground pepper


  1. In a large bowl, whisk together vinegar, orange juice, and sugar; drizzle in olive oil while whisking constantly. Season with salt and pepper to taste.
  2. Add cabbage and onion to bowl and toss well.
  3. Cover and refrigerate until ready to serve.


3 ripe avocados

2 tsp chopped coriander (about 2-3 stalks)

Juice of 1/2 lime

Pinch of cayenne pepper

1 tomato, seeded and diced

  1. Roughly mash avocado with coriander, lime and cayenne pepper.
  2. Season with salt and pepper to taste.
  3. Fold through diced tomatoes.
  4. Set aside until ready to serve.

Grilled corn salsa

Recipe from My New Roots

200g corn kernels, drained

1/2 red onion, sliced into rings

1 red capsicum


2 tbsp. lime juice (about 1/2 lime)

1/2 tsp honey

1 fat clove garlic, minced

1/2 Tbsp. EVOO

1/4 tsp. ground cumin

1/4 tsp. sea salt

Pinch of ground pepper

2-3 stalks of coriander, chopped


  1. Prepare the veggies and brush them lightly with melted ghee or high heat cooking oil.
  2. 2. Place everything on a preheated, medium-hot grill. Close lid and reduce heat to medium. After 5 minutes check the avocado. If it has grill marks, remove it. Give other vegetables a quick check – if they also have grill marks, turn and/or flip them.
  3.  Continue to flip veggies until softened. This should take between 10 and 20 minutes (depending on the vegetable). The corn will take the longest to cook, but since you can eat corn raw, don’t worry too much about it – as long as it tastes good!
  4. While the grill is on, make dressing by combining everything (except the cilantro) in a jar with a lid. Shake well to combine.
  5. Remove all vegetables from grill and let sit until cool enough to touch. Begin by slicing the chili pepper down the center lengthwise, scrape out and discard the seeds, mince, and add to the dressing. Cut the corn off the cobs, and add kernels to a large bowl. Dice the other vegetables and add it to the corn. Pour dressing over vegetables, add cilantro, and fold to combine. Season to taste.

Soft corn tortillas

3/4 cups of corn flour

1/2 cup water


  1. Mix flour and water together in a bowl to combine, knead dough on working bench until soft (but not sticky) dough forms.
  2. Cover in cling wrap and rest in fridge for at least 30 minutes.
  3. Divide the dough into 8 balls, keeping them covered as you work.
  4. Flatten the ball of dough into a disc and roll it out to a thickness of about 3mm between two sheets of baking paper. Repeat with the remaining balls of dough, or do this as you heat up the rolled out tortillas.
  5. Heat up a frying pan to medium-high heat and place rolled out tortilla dough on for about 60 seconds, flip over and heat for another 60 seconds until they start to brown and puff up a little.
  6. Remove off the heat, repeat with remaining rolled dough and keep them covered with kitchen towel until you are ready to eat.