Pulled-pork ‘tacos’ with crunchy coleslaw 
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My Low Carb Kitchen

Taken from

My Low Carb Kitchen


Pulled-pork ‘tacos’ with crunchy coleslaw 

Recipe By Vickie de Beer
Photographs By Craig Fraser


For the pulled pork:
45ml (3 tbsp) olive oil or coconut oil 
2kg deboned pork neck 
20g/30ml (2 tbsp) fennel seeds 
2 large onions, thickly sliced 
2 garlic cloves, finely chopped 
For the taco shells:
125g/250ml (1 cup) grated mozzarella 
125g/250ml (1 cup) grated Cheddar 
For the coleslaw:
1 small red cabbage, thinly sliced 
1 small green cabbage, thinly sliced 
1 red onion, thinly sliced 
a handful of fresh coriander, chopped 
45ml (3 tbsp) soya sauce 
15ml (1 tbsp) sesame oil 
1 avocado, diced 
100g cherry tomatoes, halved 

Cooking Instructions

  1. To make the pulled pork, heat the oil in a large heavy-based casserole with a lid. Season the pork with salt and rub all over with fennel seeds.
  2. Add the onion slices and garlic to the casserole. Place the pork neck on top, 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. To make the tacos: combine the mozzarella and Cheddar in a medium bowl. Place 50g of cheese on a microwave-proof plate (a big side plate works best). Form it into a 20cm-diameter even circle.
  4. Microwave for 1 minute and 30 seconds or until golden brown. Lift the melted cheese disc up and turn it over and microwave for another 30 seconds. The cheese should become pliable and easy to handle; if not, return to the microwave oven for another 30 seconds.
  5. Hang the cheese over a wooden spoon to form a ‘taco shell’. Leave to hang for 5 minutes or until crisp. Repeat with remaining cheese.
  6. Combine all the ingredients for the coleslaw in a medium bowl. Fill the tacos with the coleslaw, diced avocado, the halved cocktail tomatoes and pulled pork.

About the Author

Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.

Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.

Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).

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