Tacos! A famous pulled pork shoulder recipe...
Canapé Company
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Tacos! A famous pulled pork shoulder recipe...

We listened - you wanted to know our fabulous pulled pork recipe right!? 

Probably most known to be served in our tasty tacos with chipotle aioli & crispy slaw. We are more than thrilled to be able to share this with you!


So let's get into it! Adjust your quantities where needed.


  • 2Kg of pork shoulder
  • 2 Tbsp chipotle puree - we use the La Morena brand and whiz it up a bit in a blender
  • 1 Tbsp crushed garlic
  • 2 Tbsp of ground cumin
  • 2 Tbsp of ground corriander
  • 2 Tbsp of paprika
  • 1 Tbsp dried oregano
  • 1/2 Cup of red wine vinegar
  • 3/4 Cup of brown sugar
  • 3x 400ml canned toms
  • Salt & pepper

Fan-bake cranked on to 150°C
Mix all of your ingredients together apart from the shoulder - this should make an epic firey sauce
Place the flattened pork shoulder/s in a dish that fits it relatively snug - the sauce needs to cover it
Pour the sauce over the top
Cover with baking paper first, and then tin foil
Cook at 150°C for 1.5 hours, before reducing the temperature to 140°C and cook until pork is tender (roughly 45 minutes more)
Rest the cooked goodness before removing the pork and placing in a second tray
Using the liquid from the original dish, pour into a saucepan and simmer until reduced and thick
Pull the pork (use your hands) so that it becomes stringy and gorgeous
Pour your thickened sauce back through the pulled pork and mix (with those hands again!)


Get yourself some:
- Wraps or Taco bases
- Cheese!
- Avocado or guacamole
& any other taco favourites... like lime, coriander, jalapenos, cucumber, tomatoes or chipotle... you'll know what goes down best in your house.

Place all of the loaded extras in small bowls so that the whole family can serve themselves.

Lightly microwave your wraps/tacos and start loading. 

We want to see your recreations! Tag us in your social media posts and let us know how you got on.
Sombreros are optional! ... as is tequila for the grown ups. 


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