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Pulled Pork Loin Tacos

Pulled Pork Loin Tacos


The ultimate in south of the border street food. Full of smokey chipotle flavour and cool guacamole, we love these pulled pork loin tacos.

  • Serves: 6 |
    6 servings
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 15 mins
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Pulled Pork Loin Tacos

18 corn taco soft shells (We love Santa Anna’s)
720 g roast pork loin leftovers, pulled
100 g chipotle basting (recipe below)
40 g shredded iceberg lettuce
50 g cheddar cheese, grated
100 g  refried black beans (recipe below)
150 g sour cream
10 g coriander shoots
80 g cooked black beans
200 g guacamole (recipe below)

Refried Black Beans

600 g dried black beans (soak overnight in water)
15 g ground coriander
30 g ground cumin
15 g smoked paprika
12 g fine chilli powder
10 g fresh coriander, picked
1 fresh jalapeño chilli
1 large onion, roasted
I bulb garlic, roasted
20 g salt
3 l boiling water

Chipotle Sauce

500 g tinned chipotle chillies
100 g plain yoghurt
200 g lemon juice
10 g fresh coriander, picked
½ tsp (2.5 ml) ground coriander
1 tsp (5 ml) ground cumin
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) fine chilli powder


3 large ripe green avocados
20 g fresh tomato, diced
3-5 green chillies, deseeded and finely chopped
1 g (pinch) citric acid
10 g (small bunch) fresh coriander, picked and chopped
salt and white pepper to taste
1 pickled jalapeno chillies, chopped finely (optional)

Refried Black Beans

Add all of the ingredients into a medium-sized saucepan and boil for 2 hours until soft.

After 2 hours, strain the liquid but reserve it for blending.

Add the beans to a jug blender and blend until smooth, add a little of the reserved water at a time if the mixture is stiff. It should be a smooth consistency.

Chipotle Sauce

Add all of the ingredients in a jug blender and blend until smooth. Set aside.


Slice the avocados in half and remove the stones. Scoop out any black blemishes from the flesh and discard.

Place the tomato, green chilli, citric acid and coriander into a mixing bowl.

Score the avocado flesh in a criss-cross pattern. Squeeze the flesh into the mixing bowl.

Gently combine all of the ingredients and then lightly mash using a slotted spoon or something similar.

The idea is to keep the guacamole ‘chunky smooth’ – not completely smooth and with some texture.

Pulled Pork Loin Tacos

Preheat the oven to 180 °C.

Mix the pulled pork loin with the chipotle basting and place into an ovenproof dish. Heat the meat in the oven for around 10 minutes until it slightly crisps up and takes on the chipotle basting.

Warm up the corn tacos in an oven for 1 minute only, no longer, or the shells get too crispy and rubbery.

To assemble, spread a dollop of the refried black beans on each taco.

Add the shredded iceberg lettuce and cheddar equally.

Place the pulled pork with chipotle sauce onto each taco shell while still hot so that it slightly melts the cheddar cheese.

Place a dollop of guacamole and sour cream on top of each taco.

Garnish with cooked black beans and coriander shoots. Serve immediately.