Beef Enchilada Stack

Pulled Pork Stand 'N' Stuff™ Tacos

The meltingly delicious pork takes these tacos to an extra level.
  • Spice Level Mild
  • Servings 4
  • Ingredients 13


  • 750g boneless pork shoulder joint
  • 1 pack Old El Paso™ Garlic & Paprika Taco Seasoning Mix
  • 1 tablespoon vegetable or olive oil
  • 250ml pineapple juice
  • 250ml water
  • 1 pack Old El Paso™ Stand 'N' Stuff™ Soft Flour Tortillas
  • 1/2 fresh pineapple, thinly sliced
  • 1 pack (250g) microwave long grain white rice, heated to pack instructions
  • 1 tin Old El Paso™ Black Beans, drained
  • 1 large handful coriander, chopped, plus extra to garnish
  • 1 red onion, halved and thinly sliced
  • Juice of 1 lime
  • 1/4 teaspoon salt


  1. Preheat the oven to 180ºC (160ºC for fan assisted ovens), gas mark 4. Rub 1 1/2 tablespoon of the seasoning mix over the pork joint. Heat the oil in a medium heavy based casserole dish or ovenproof pan over a medium heat and add the pork. Cook for 3-4 minutes, turning so each side is browned. Remove and discard the string.
  2. Add the pineapple juice and water to the pan with the remaining seasoning mix, bring to the boil and turn down to a simmer, cover and cook in the oven for 3 hours until the pork is tender and falling apart.
  3. Drain the liquid from the pork reserving 50ml. Shred the pork, using 2 forks and stir together with the reserved liquid.
  4. Stir the rice, beans and most of the coriander together in a medium bowl. Mix the red onion, lime juice and salt together in a small bowl. Allow them to stand for 5 minutes to allow the flavours to infuse.
  5. Fill the soft tortillas with the rice, pulled pork, sliced pineapple, pickled red onions and garnish with the remaining coriander.


  • Squeeze a little lime juice over the top for a citrusy kick.
  • Serve alongside a salad of lettuce leaves, tomatoes and cucumber.