• Partnered with
  • Serves 6
  • 20 mins prep
  • 6 hours cook

Pulled pork tacos with spicy banana salsa

Your slow cooker is your best friend when it comes to these pulled pork tacos with spicy banana salsa. Succulent, spicy, and all-too easy to pull together, it is sure to be a hit.


  • 1/3 cup chipotle peppers in adobo sauce
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1/3 cup store-bought barbecue sauce
  • 400 g canned chopped tomatoes
  • 160 ml beer
  • 1.8 kg pork shoulder roast, bone in, trimmed of excess skin and fat
  • pinch of salt
  • 1 tbsp oil
  • small flour or corn tortillas, to serve

Spicy banana salsa

  • 3 bananas, peeled, cut into 1cm chunks
  • 1 red onion, finely diced
  • 1 cup pineapple, chopped
  • juice of 1 lime
  • 1/2 red chilli, deseeded, finely sliced
  • 1 handful coriander, roughly chopped


  1. Place the chipotle in adobo sauce, spices, barbeque sauce, tomatoes and beer in the slow cooker and mix.
  2. Season the pork all over with salt. Heat oil in frying pan and brown meat thoroughly all over.
  3. Transfer browned pork to the slow cooker, spoon over some of the sauce and cook on HIGH for 6 hours or LOW for 9-10 hours.
  4. Meanwhile, make the Spicy banana salsa (see below).
  5. Remove the pork, shred with two forks, strain the sauce through a sieve and mix through the shredded pork.
  6. Serve the pulled pork in a soft taco or warmed tortilla, topped with the Spicy banana salsa.

Spicy banana salsa

  1. Combine the ingredients in a bowl, mix and allow to stand for 10 minutes.

For Sophie Gray's best banana tips and tricks, go to In season with Food magazine: bananas.

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