RECIPE: Slow Cooked Pork, Pineapple and Sour Cream Tacos. Brought to you by MiNDFOOD.
The Australian Grand Dairy Awards share their recipe for slow cooked pork tacos, made using 2013’s award winning Bulla Premium Sour cream.
1 tablespoon olive oil
750g pork scotch fillet
1 onion, diced
2 cloves garlic, crushed
3 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons smoked paprika
1 teaspoon allspice
2 bay leaves
400g can diced tomatoes
1/4 cup freshly squeezed orange juice
8 flour tortillas, warmed
1/2 pineapple, finely diced
16 fresh coriander sprigs
1 x 200g tub Bulla Premium Sour Cream
8 lime wedge
1. Heat oil in a large heavy based saucepan, brown pork on all sides and remove. Add onion, garlic, and spices to pan, cook until fragrant and onion is translucent, add pork back into the pan with tomatoes, orange juice and 1 cup of water. Cover and simmer for 2 hours,turning occasionally and topping up with more water if necessary.
2. Remove pork, and rest for 5 minutes before shredding with two forks, discarding fat.
3. Increase heat to medium and reduce sauce until very thick, stir in shredded pork.