Succulent pulled pork tastes fantastic on this taco with a twist.
- 1 large corn cob
- 4 soft flour tortillas
- 120g red cabbage, finely shredded
- 1/4 cup fresh coriander leaves
- 80ml (1/3 cup) apple sauce
- 500g pork belly, fat-trimmed
- 2 teaspoons extra virgin olive oil
- 1 brown onion, thinly sliced
- 2 garlic cloves, smashed
- 500ml (2 cups) vegetable stock
- To make the pulled pork, preheat oven to 180C/160C fan-forced. Season the pork. Heat the oil in a medium flameproof, ovenproof casserole dish over medium-high heat. Add the onion and garlic, and cook, stirring, for 5 minutes or until browned. Place pork over onion mixture and add stock. Bring to the boil. Roast, covered, for 1½ hours or until meat is very tender and shreds with a fork.
- Meanwhile, preheat a chargrill pan on medium-high. Cook the corn, turning occasionally, for 5 minutes or until lightly charred. Cut kernels from cob. Chargrill the tortillas for 1 minute each side or until lightly charred. Set aside and cover to keep warm.
- Place the pork on a board and reserve the cooking liquid. Discard rind and excess fat. Shred meat with 2 forks. Add as much cooking liquid as you like to moisten the meat.
- Top tortillas with cabbage, pork, coriander and corn. Serve with a dollop of apple sauce. Season.