Pulled pork tacos with yogurt sauce

Illustration appellation
  • Chénas
Pulled pork tacos with yogurt sauce


  • 1 roast of pork shoulder (750g)
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tbsp wine vinegar
  • 50g tomato concentrate
  • 3cl cider vinegar
  • 6cl chicken stock
  • 50g brown sugar
  • 1 tbsp Worcestershire sauce
  • 1 tsp chilli powder
  • ½ tsp paprika
  • 15 corn tacos
  • ½ red cabbage, thinly sliced
  • 2 carrots, grated
  • 125g cherry tomatoes
  • 1 small jalapeno pepper, thinly sliced
  • 2 scallions, finely chopped
  • 1 plain yogurt
  • 2 tsp olive oil
  • 1 garlic clove, crushed


  • Step 1Preheat oven to 140°C.
  • Step 2Brown the pork roast on all sides in an ovenproof casserole pot. Season with salt and pepper, add the onion and sauté until golden brown.
  • Step 3In a large bowl, mix the marinade ingredients together, then pour the mixture over the pork shoulder. Cover and bake for 5 hrs, turning the pork over halfway through, and basting it with sauce regularly.
  • Step 4Remove the meat from the oven and pull it apart with a fork to shred. Put the rest of the marinade in a sauceboat. Allow to cool completely.
  • Step 5Heat the tacos in a frying pan to warm them up slightly.
  • Step 6Fill each taco with a little pulled pork and the different veggies. Garnish with jalapeno pepper and chopped scallion.

Food and wine pairings
to taste

Sugar tartlets
Spice-crusted salmon
Sweet potato chilli