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

Seafood paella
Spicy lamb pizza
Duck breasts with dried fruit and roasted nectarines