Pulled Pork Taco with Black Mamba Habanero Chilli Sauce

Prep Time 10 min
Cook Time 9 hrs
Total Time
9 hrs 10 mins
Serves 8



  • 1kg pork shoulder
  • 1 onion, chopped
  • 1/2 cup low-sodium chicken broth or water
  • 2 cups barbecue sauce
  • 2 tablespoons mustard
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • Salt & Pepper


  • 1 cup shredded red cabbage
  • 150ml sour cream
  • Coriander & lime leaves
  • Spring onion, sliced


  1. Scatter onion over bottom of slow cooker and place pork on top. Add broth, and cook on low until very tender (about 8 hours). Remove heat and let cool.
  2. When cool enough to handle, pull meat into thin shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker.
  3. Return pulled pork to slow cooker and stir in barbecue sauce, mustard, honey and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low.
  4. Serve on warmed flour or corn tortillas and top with shredded cabbage, fresh coriander, dollops of sour cream, sliced spring onion and drizzle with Black Mamba Habanero Chilli Sauce, serve with lime wedges on the side. Enjoy!

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