Pork Shoulder Tacos


  • 4kg pork shoulder with rind on
  • Soft shell taco tortillas (2 packs of 10, 20 in total)


  • 1 teaspoon smoked paprika
  • 1 small onion
  • 1 teaspoon dried thyme
  • 1 teaspoon chipotle paste
  • 1 teaspoon garlic paste
  • 1 teaspoon pepper
  • 2 tablespoons of veg oil
  • 1 tablespoon Salt

Onion Salsa

  • 1 red onion
  • 1 lime
  • 1 jalapeño (or 5/6 slices from a jar)

Tomato and Pepper Salsa

  • 1 Tomato
  • 1 Pepper
  • Passata

Spicy BBQ sauce

  • 4 tablespoons Passata
  • 1 teaspoon brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1 Birds eye red chilli

Cheese sauce

  • 100g cheese grated (half a block)
  • 1 tablespoon flour
  • 25g butter
  • Half teaspoon of ground Nutmeg
  • Milk to pour


  1. So we are working a day in advance with this recipe, firstly cut the rind from the shoulder making sure you take with it all the layer of fat that sits under as this is going to make our crackling crumb. Place it on foil and salt all over, then we wrap up and place in the fridge over night.  
  2. Take all your marinade ingredients and mix together in a blender, you want to put the pork in a ziplock bag or dish and then pour in the marinade and massage around. Leave this overnight in the fridge.
  3. The next day we want to take out our pork cover with a double layer of tin foil, pop in the oven and roast for a 4½ hours at 160c.
  4. Before the end of cooking make your other elements, first for the onion salsa finely chop the onion and jalapeño and squeeze over the lime juice, combine and season then leave to pickle slightly for an hour.
  5. For the tomato salsa, chop the pepper and tomato and then mix with the Passata in a bowl, season and leave to chill.
  6. For the bbq sauce, in a pan combined all ingredients and bring to a boil, keep stirring until it thickens and gets sticky. Allow to cool before serving.
  7. Lastly we need the cheese sauce, we need to make a simple roux which starts with melting the butter in a pan and then sprinkling over the flour, stir until foaming then add the milk gradually until a thick white sauce is made, now add the cheese and nutmeg then stir until thick and sticky.
  8. Now all our ingredients should be ready as we hit time on the oven, take the shoulder and press and push the meat around which will breakdown and resemble a ‘pulled pork’ look. Mix the juices with the meat to make a combined filling.
  9. Take your soft shell taco tortillas (the small ones) and load each one with pork, lay next to each other in a line and then add a teaspoon of each filling on to each taco saving the sauces until last, giving them a sprinkling of both saving any extra for dipping, don’t drown your tacos. 
  10. Best served with a nice cold beer 😉

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