Encase succulent pulled pork, crunchy coleslaw, tomato, coriander and sour cream in fresh tortillas for a meal the whole family will enjoy!


  • 1.8kg Australian Pork Forequarter Roast
  • 40g pkt fajita seasoning
  • 1 tablespoon olive oil
  • 1 red onion, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 4 cups (1L) chicken stock
  • 3 sprigs oregano
  • 12 large tortillas
  • 400g pkt Fresh Coleslaw Supreme
  • 2 tomatoes, finely chopped
  • Coriander leaves, to serve
  • Sour cream, to serve
  • Lime wedges, to serve


  1. Preheat oven to 150C. Remove rind from pork and discard. Tie pork with kitchen string. Rub seasoning all over pork to coat. Heat half the oil in a large heavy-based saucepan over medium heat. Cook pork for 5 mins or until browned all over, being careful not to burn the seasoning. Transfer to a plate.
  2. Wipe pan clean. Heat remaining oil over medium heat. Cook onion for 5 mins or until softened. Add garlic and cook for 2 mins or until aromatic. Add the stock and oregano. Bring to the boil. Return the pork to the pan. Cover and bake for 2 ½ hours or until pork is cooked through and very tender.
  3. Transfer pork to a plate, reserving the braising liquid, and set aside for 20 mins to cool. Use 2 forks to coarsely shred the meat. Place pork in a bowl and stir through a little reserved braising liquid to prevent pork from drying out.
  4. Heat tortillas following packet directions. Divide tortillas among serving plates. Top with coleslaw, pork, tomato, coriander and sour cream. Wrap to enclose. Serve with lime wedges.