Five Spice Pulled Pork Tacos with Apple, Fennel + Ginger Slaw

Why not make Taco Tuesdays extra special with my Five-spice Pulled Pork Tacos with Apple, Fennel + Ginger Slaw? These tacos are so, so good and can easily be made vegan by swapping the pork for pulled jackfruit!

I’ve been making these for a couple of years now and they are always SO heavenly! They’re packed with the most scrumptious Asian-inspired flavours and the best textures - contrasting soft, slow cooked pork and creamy avocado with crunchy slaw and peanuts! The slaw is inspired by Hetty McKinnon and is filled with sweet apple, fennel, kohlrabi, cabbage and heaps of herbs, ginger, chilli, lime and tamari. I love to serve these on @latortilleriaau tortillas with @undividedfoodco ‘Good Fat’ chilli mayo.

Serves 4-6

12 small corn tortillas

Pulled Pork (or jackfruit)

1kg boneless free-range pork shoulder

2 tsp. Chinese five spice

1 tbsp. coconut sugar

½ tbsp. sea salt

2 tbsp. rice wine vinegar

Apple, Fennel & Ginger Slaw

1 fennel bulb

200g green or red cabbage (I use a bit of both)

1 kohlrabi

2 red apples

½ cup coriander

½ cup basil

1 cup mint

Sea salt & white pepper

1 cup roasted peanuts, mayonnaise & avocado, to serve

Dressing

3cm piece of ginger, finely grated

2 limes, juiced

1 long red chilli, finely chopped

1 garlic clove, crushed

1 tbsp. coconut sugar

1 tbsp. tamari

1 tbsp. rice wine vinegar

2 tbsp. toasted sesame oil

1 tsp. sea salt

Pulled Pork

1.     Place the pork shoulder into a large bowl. Combine the Chinese five spice, coconut sugar and salt in a small bowl and rub all over the pork. Cover and refrigerate for 2 hours or overnight.

2.     Preheat the oven to 130C. Place the pork in an oven dish, along with its juices. Cover with a lid or foil and slow roast it in the oven for 4-5 hours, basting occasionally.

3.     Remove from the oven and use two forks to shred the meat. Add the rice wine vinegar and stir through. Adjust seasoning if you prefer it really salty. 

Apple, Fennel & Ginger Slaw

1.     Whisk together the dressing ingredients and set aside.

2.     Using either a food processor or very sharp knife, finely shred the fennel and cabbage. Finely julienne the kohlrabi (cut into matchsticks) and grate the apple.

3.     Add this to a large bowl with the dressing and stir to coat. Then add the fresh herbs and season with salt and white pepper, toss again.

4.     To serve the tacos, heat the corn tortillas in a frying pan for a couple of minutes on each side.

5.     Serve the tortillas, pulled pork, slaw, avocado, mayonnaise and peanuts on the table, allowing each person to layer their own tacos. Start by adding some pork to a tortilla, followed by some mayonnaise, slaw and avocado and finish with a sprinkling of crunchy peanuts – enjoy!