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Pulled Pork Tacos

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      HI 4-6hr, LO 8-10hr
      marinate overnight


    • 2 tbsp. smoked paprika
    • 2 tbsp. dried oregano
    • 2 tsp. ground cumin
    • 2 tsp. ground coriander
    • ½ tsp. fennel seeds
    • 1 tsp. crushed chilli flakes – optional
    • 1 ½ tsp. salt
    • ½ tsp. black pepper
    • 1.5kg boneless pork shoulder, scotch, neck
    • 2 tbsp. vegetable oil
    • 1 brown onion, roughly chopped
    • ¼ cup coconut water
    • 10-12 flour tortillas
    • ¼ cup vegetable oil
    • 2 tbsp. chopped flatleaf parsley
    • 1 bunch coriander, chopped


    1. In a small bowl, mix together the smoked paprika, oregano, cumin, coriander, fennel seeds, chilli, salt and pepper. Rub the spices on the pork and leave in the refrigerator overnight or as long as possible.
    2. Press the START/CANCEL button to turn on the multi cooker. Press the MENU button until the SAUTE function is illuminated. Adjust the time to 15 minutes. Add the vegetable oil to the removable cooking bowl, then add the pork. Brown on all sides. Remove the pork and add the roughly chopped onion into the removable cooking bowl and place the pork back into the cooking bowl on top of the onions. Add the coconut water. Close the lid.
    3. Press the MENU button until SLOW COOK HIGH is illuminated. Adjust the time to 5 hours. Press START/CANCEL to begin. The multi cooker will beep when the function is complete and switch to keep warm. Press START/CANCEL to turn off multi cooker.
    4. Remove the pork from the cooking bowl and shred using 2 forks.

    Tortilla Bowls

    The tortilla bowls can be done in batches.

    1. Pre-heat oven to 190°C. Lightly brush the tortillas with oil and lay each tortilla over a large upside down ramekin/bowl and press gently to shape the tortilla. Cover the tortilla with foil pressed down onto the tortilla to help to keep the bowl shape. Leaving the ramekins upside down, place these on a large tray and bake in the oven for 5 minutes. Remove the tray from the oven and turn the bowl so it is facing upwards. Remove the ramekin from the inside of the tortilla and return the tortillas to the oven for a further 5 minutes. Using heat proof mitts, remove the foil and place the tortilla back onto the tray upside down, for another 8 minutes. Turn the tortilla to be the right way up and bake for a further 3 minutes. Put the tortilla bowls aside until the pork is ready.


    1. Stir the chopped herbs through the shredded pork and serve the pulled pork in the tortilla bowls.

    This recipe was developed using a Kambrook Appliance.


    • Health Steam™ PLUS Multi CookerHealth Steam™ PLUS Multi Cooker
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