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Pulled Pork Taco’s with Crunchy Coleslaw

Pulled pork


  • 2 kg Pork Neck (Deboned)
  • 45 ml Olive Oil
  • 30 ml Robertsons Aniseed
  • 10 ml Robertsons Ginger
  • 2 ml Large Onions (Peeled and Thickly Sliced)
  • 2 ml Garlic Cloves (Finely Chopped)
  • 8 Taco Shells

For the Coleslaw:

  • 1 Small Red Cabbage (Thinly Sliced)
  • 1 Small Green Cabbage (Thinly Sliced)
  • 1 Red Onion (Thinly Sliced)
  • 1 Handful of Fresh Coriander (Chopped)
  • 15 ml Soy Sauce


  1. Heat the oil in a large heavy based casserole with a lid. Season the pork with salt and rub with Robertsons Anise seed and Ginger, brown on all sides.
  2. Add the onion slices and garlic and tuck it underneath the pork neck, cover with the lid and braise over medium to low heat for 3-4 hours until the pork is soft enough to pull apart with a fork.
  3. Combine all the ingredients for the coleslaw in a medium bowl. Fill the tacos with the coleslaw and pulled pork.
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