Pull Pork Taco Bowl

Pulle Pork Taco Bowl


Pulled Pork

1.5kg Pork Shoulder

1 Brown Onion, finely diced 

3 garlic cloves, crushed

1 tbsp ground cumin

1 tbsp smoked paprika

2 tsp ground coriander

1 cup beef stock

1 can black beans


1 can black beans

1tsp garlic powder

1tsp cumin

20g cilantro


1tbsp minced garlic 

1 ½ cups rice

1tsp cumin 

1 400g  can crushed tomatoes

1 cup chicken stock



El Cielo Corn CHips


  1. Start by preparing the pork. Make cuts throughout the shoulder, to let the spices and flavours penetrate the meat. Coat the pork in the spices, garlic and onion spreading evenly before placing pork in a slow cooker. Let the garlic and onion fall to the bottom and place the pork on top before pouring the beef stock over the pork. 
  2. Cook on low for 8 hours or until you can pull the pork apart with a fork. Just before its ready, time to get started on the other ingredients. 
  3. Time to prepare the beans. Rinse the beans thoroughly in water before putting them in a saucepan with 2 cups of water, 1 teaspoon of garlic powder and 1 teaspoon of cumin. Bring to a simmer then stir in cilantro and turn off heat. 
  4. Time to cook rice. This is a quick and easy way to make Mexican rice. Add a dash of olive oil to a non stick fry pan and add in a tbsp of minced garlic then add in 1 ½ cups of rice. Add in 1 tsp of cumin and continue to cook until light brown. Then add in a can of crushed tomatoes and a cup of chicken stock before bringing to boil. 
  5. Once boiling, turn heat to low and wait until the rice has absorbed all the liquid. Once fully absorbed take off heat.
  6. Assemble your bowl! Start with the beans and rice, then add the pulled pork, cabbage and finally add in EL Cielo’s corn chips to finish! off your delicious Taco Bowls.