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


  1. 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 1