Sarah Tiong’s Pulled Pork Tacos with Spicy Salsa

Prep time 4 hours Cook time 20 minutes

Serves 4 people

Got pulled pork leftovers? Sarah Tiong show us just how versatile pork shoulder can be as she shows us ‘Pulled Pork 4 Ways’:

  1. BBQ Style Sliders
  2. Tacos with Spicy Salsa (this recipe)
  3. Salad with Brussel Sprouts & Apple
  4. Pasta Linguine



Pulled Pork Base Recipe

  • 2.5-3kg Pork Shoulder
  • 2 tablespoons salt
  • 2 tablespoons ground toasted coriander seed
  • 2 tablespoons ground toasted fennel seed
  • 2 tablespoons ground toasted black pepper
  • 2 large brown onions, finely chopped
  • 5 garlic cloves, finely chopped
  • 1-2L Boiling water or stock

Spicy Salsa

  • 15 dried chillies (chipotle is great)
  • 4 red capsicums
  • 6 large red tomatoes
  • 5 cloves of garlic
  • 4 shallots
  • 5 tablespoons olive oil
  • 4 coriander roots
  • 3 tablespoons cider vinegar
  • 1 tablespoon salt
  • coriander & parsley, to serve


  1. 1.
    Adjust oven rack to lower position and preheat oven to 150°C. Bring the stock or water up to a boil in a separate pot.
  2. 2.
    Combine salt, sugar, coriander, fennel seed and black pepper in a small bowl and mix thoroughly. Season pork with spice mixture, making sure to rub it on all sides.
  3. 3.
    Heat oil in a Dutch oven over medium-high heat on the stove. Once the oil is hot, add pork and cook, turning occasionally, until well browned on all sides, about 5 minutes. Add the onion and garlic and mix well.
  4. 4.
    Turn off the stove and add boiling water or stock about ½ way up the shoulder in the Dutch oven. Place the Dutch oven into the oven and cook for 4 hours at 150°C.
  5. 5.
    Transfer pork to a large bowl, reserving liquid in the Dutch oven. Skim off excess fat and discard.
  6. 6.
    Using 2 forks, shred (be careful not to shred too finely as this can cause it to dry out).
  7. 7.
    Re-hydrate the dried chillies by soaking them in warm water for 10 minutes.
  8. 8.
    In a large saucepan, heat up the BBQ sauce. Add the shredded pork and combine well. Season as needed and serve burger style with slaw in a soft bun.
  9. 9.
    Blacken the capsicums and tomatoes directly over a gas flame. Place the blackened capsicums in a bowl and cover with plastic wrap for 10 minutes. Then peel away the blackened skin. Keep seeds in or discard them if they're too spicy.
  10. 10.
    Drain the dried chillies and add them to a blender along with the salt, oil, vinegar, coriander roots, capsicum, tomatoes, garlic and shallots. Blend until a slightly chunky sauce.
  11. 11.
    Fill taco shells with shredded pork and sauce. Top with chopped coriander & parsley to serve.
  12. 12.
    'Pulled Pork 4 Ways' extension recipe links in 'General Information' tab

General Information


If preferred, you can combine the sauce & shredded pork before stuffing. Simply transfer the sauce to a saucepan and bring up to a simmer on medium heat. Add the shredded pork and combine well.

Tacos can also be served with pico de gallo, tortillas and avocado.

Sarah Tiong’s Pulled Pork 4 Ways:

  1. BBQ Style Sliders

  2. Tacos with Spicy Salsa (this recipe)

  3. Salad with Brussel Sprouts & Apple

  4. Pasta Linguine