Pulled pork tortillas with grilled corn salsa & guacamole

Recipe by Fiona M SymingtonPhotography by Katy Lanceley



For the Tortillas

Two kilograms of deboned free range pork shoulder
Two tablespoon of Muscovado brown sugar
One tablespoon of salt
One tablespoon of hot paprika

For the Tomato and grilled corn salsa

Two ears of corn
Some olive oil
Five ripe medium-sized tomatoes
A cup of chopped coriander
Two tablespoons of fresh lime juice
Pinch of finely chopped jalapeño chilli

For the Guacamole

A quarter of a cup of coriander
One teaspoon of jalapeño chilli
Maldon sea salt
Ripe avocado
One teaspoon of lime juice



For the Tortillas

Pre-heat the oven to 200C.

While the oven is heating, combine the brown sugar, paprika and salt to form a rub for the meat, and pat the pork dry. Massage the rub into the entire surface of the pork including the fat.

To roast, place the pork on a wire baking tray and then onto an oven dish. Pour some water into the dish to create a bain marie. This method of cooking has two advantages: the pork remains moist throughout the lengthy cooking process and the fat from the meat is separated from what you will eventually eat. Check the water throughout to ensure that it does not evaporate.

Cook the pork for 30 minutes at 200C before reducing the heat to 125C for five hours.

At the end of the five-and-a-half hours, remove the pork from the oven, wrapping it in foil. Let the pork rest for at least 30 minutes. The result is succulent, flavoursome pork at its best that you can simply separate to achieve pulled pork.

For the Tomato and grilled corn salsa

Brush the ears of corn with some olive oil and place on a hot griddle or BBQ until the corn is tender and slightly blackened. Scrape the kernels from the cob and put to one side removing any fibre from the corn husk. Quarter your tomatoes, de-seed and dice evenly. Combine the corn, tomatoes, cup of coarsely chopped coriander, chilli and lime juice into a bowl. Season with salt.

For the Guacamole

Mash the coriander and chilli with half-a-teaspoon of sea salt in a mortar and pestle. Score the avocado and spoon it into a bowl. Gently mix through the paste from the mortar with the avocado.

Season to paste.

Cook your tortillas as directed and assemble for the perfect summer meal.

This recipe originally appeared in the article:

Mario's Taco


Pulled pork tortillas with grilled corn salsa & guacamole was created by Food&_ community members:

Fiona M Symington

Fiona M Symington


Katy Lanceley

Katy Lanceley