In this post, I’m going to show you how to create an authentic, Mexican feast. Everything is so easy and simple, and I even throw in a veggie option. I made this for my friends a few weeks ago and they loved it. I hope you do too!

So on my travels, I ate a lot of Asian food. From soups and broths in Southeast Asia to epic vegan food in India, I ate a lot and it made me very, very happy indeed.

But it wasn’t just Asian and Indian food I learnt about.

I made friends from all over the world, so in our long and detailed discussions food was always cropping up. I learnt about different cultures and cuisines, it really was amazing.

And one place I learnt a lot about, was Mexico.

Trust me, this place is firmly on my ‘next visit’ list. My friend Edgar, who’s from the North-east of Mexico, right near to the border with Texas taught me so much about Mexican food. Including what locals eat in Mexico and how “Tex-Mex” is a shit representation of true Mexican eats. He also shared my obsession with chillies and all things spicy, and even taught me how to eat tacos like a pro! If you wanna, you can check out his Instagram here.

So with some guidance, I put together this recipe for pulled pork tacos or “carnitas” – literally meaning ‘little meats’, the common Mexican word for meaty tacos just like these ones!

This is a feast but really, it couldn’t be easier!

This is by far the best thing that’s EVER come out of my slow cooker. And you know what’s best? This recipe is perfect for summer, which is a lot more than you can say for most other slow cooker recipes!

I served up this Mexican feast with corn and wheat tortillas, homemade guacamole, homemade pink pickled onions and an epic pico de gallo (salsa). The links to all the recipes are below.

For my friend who’s veggie, I also made Jamie Oliver’s Mexican black bean burgers and they were unbelievably good! Instead of serving them as burgers, we just pulled them in half and ate them in the tacos. Delicious.

This feast is ALL about the sauces and sides, as well as the pork tacos being an absolute showstopper. To bring it all together and for a true Mexican feast I teamed it with:

• Wahaca’s corn and wheat tortillas (from Tesco), char-grilled in a hot skillet.

• This great pico de gallo recipe from the BBC good food site.

• Deliciously Ella’s homemade guacamole.
• and these AMAZING pink pickled onions from The Hungry Hounds.

• Also, don’t forget extra chopped coriander, some full-fat sour cream, a jar of jalapenos, a quality hot sauce and some great beers (I love Modelo and Estrella) to bring it all together nicely!

So, here’s my recipe for the pulled pork tacos. I hope you enjoy!

Sophie’s Pulled Pork Tacos (Carnitas)

What you need:

• A slow cooker!
• 575 g pork loin fillet, I use this one from Ocado
• 1/2 tsp salt
• 1/2 tsp black pepper
• 6 cloves of garlic, minced
• dash of rapeseed oil
• 500 ml quality chicken stock (I use stock pots)

What to do:

Rub the pork fillet with plenty of salt, pepper and the minced garlic so it’s thoroughly coated.

Heat a frying pan and add a little oil to coat. Add the pork, browning for about 2-3 minutes on each side. I cut the long fillet in half to make this step easier.

Once nicely browned, transfer the pork fillet (plus any bits that have stuck to the frying pan) into the slow cooker and add the stock.

Pop the lid on and cook on high for 1 hour, then low for 6 hours. [This is the perfect time to make your pink pickled onions, guacamole and pico de gallo, links to the recipes are above and below.]

Try not to check on the pork at all during cooking time. The condensation created in the slow cooker is essential to getting it nice and juicy, so don’t be tempted to open it, as this will lose vital moisture!

Once the time is up, remove the pork from slow cooker and transfer to a serving bowl. Pour the liquid/broth from the slow cooker into a small saucepan, and bring to the boil. Simmer until it reduces by half.

Using two forks, shred the pork in the serving bowl, then once the broth has reduced pour it over the shredded pork.

Keep warm until ready to serve with corn and wheat tacos, sour cream, pico de gallo, guacamole and these AMAZING pink pickled onions. Enjoy!

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