Asian pulled pork tacos

A soft shell taco recipe when you're after a light meal.
  • By Breville
Ready Time
2 hrs
30 mins
1 hrs 30 mins
Serves   4
2 hrs
Ready Time
30 mins
1 hrs 30 mins

Billy Law has been living his food dream since leaving Masterchef in 2011. A Table For Two is his food blog that features some of the most spectacular recipes from both Asian and western cultures.

"Pressure cooking has always been very intimidating, with the hissing noise. Surprisingly the Breville Fast Slow cooker is so quiet! Believe it or not, after 1.5 hours, the pork shoulder was literally falling off the bone tender!"



  • 1.5 kg pork shoulder, skin and excess fat removed
  • ¼ cup light soy sauce
  • 2 tablespoons dark soy sauce
  • ¼ cup apple cider vinegar
  • ½ cup smoked barbeque sauce
  • 1 cup dark brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chilli flakes
  • 5 star anise
  • 5 cloves
  • 3 cloves garlic, chopped
  • 1 carrot, peeled and thickly sliced diagonally
  • 1 x 375ml bottle beer or apple cider

To serve

  • 1 cucumber, thinly sliced
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon cornflour cup water
  • 1 bunch of coriander
  • 20g roasted peanuts, finely chopped
  • 1 carrot, cut into matchsticks
  • Sriracha hot sauce (optional)
  • 12 tortillas (3 per person)


  1. Cut the pork shoulder into 4 equal pieces and place in a large bowl. Add all ingredients except the carrot and beer. Using your hands rub the marinade mix into the pork coating well. Cover the bowl and set aside to marinade pork in the fridge for at least 1 hour.
  2. Place the carrot in the base of the cooker, place the marinade pork on top and pour over the beer.
  3. Select PRESSURE COOK and Medium pressure. Set the timer for 90 minutes. Place lid on cooker and close the valve. Press START.
  4. Place the cucumber, salt and sugar in a bowl and mix well. Cover and refrigerate for 1 hour.
  5. Once cooking time is complete open the valve to release all the steam before opening the lid.
  6. Check pork, it should be soft when pierced with a knife. Transfer meat to a baking tray, pour and strain 500ml of the stock into a saucepan, then pour the remaining stock into the tray with the pork. Once the pork is cool enough to handle, pull the meat into large shreds and chunks, using two forks.
  7. To make the sauce, simmer the stock in saucepan on medium heat and reduce it down to 200ml. Add cornflour into water, mix well and pour into the stock. Keep stirring until thickens. Pour the sauce into a bowl and let cool.
  8. To assemble, place a mound of pulled pork in the centre of a tortilla, top with carrot and pickled cucumber, add sauces and sprinkle with peanuts. Wrap it up and serve.



  • Anna Monday, 15 June 2015

    Can I cook this in my slow cooker (Breville Multi chef)? It sounds great but I'm looking for slow cooker recipes.
    It has two settings: low 6-7 hours; and high 3-4 hours. Thanks

  • Breville Food Thinkers Monday, 15 June 2015

    Hi Anna, Yes you can! We would suggest cooking it on the slow setting.

  • Sue Brough Friday, 15 July 2016

    I have had the fast slow cooker now for about a year and i love it ...i gave away my slow cooker so it saves so much room in my cupboard it is awesome ..

  • Phillipa Saturday, 11 February 2017

    Hi there. Sounds great. Am going to cook this tonight. Do you put the marinade into the slow cooker or do you discard it?

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