Slow cooked pulled pork tortillas with smoked paprika mayo, guacamole + slaw

Styling; Carlie Monasso Photography: Samara Clifford


Food that is made for feasting with family and friends is my favourite kind of food.  And meals that can be cooked ahead are a big win in my books.  For this reason, slow cooking is a no brainer.  Not only does it mean less time in the kitchen when your guests arrive, it also results in a more nutritious and superior tasting meal.

Slow cooking meat on the bone not only makes it taste delicious but it also improves the nutritional benefits.  And why buy mayo in a jar when you can just as easily make it yourself I’ve used chickpea flour for the tortillas, which are also not only super easy to make, but taste delicious and are gluten free.

You will need:

For the pork
1.5 kilogram pork neck
2 tablespoons smoked paprika
3 tablespoons apple cider vinegar
3 tablespoons olive oil
1 tablespoon cayenne pepper
1 tablespoon cumin
1 tablespoon ground coriander
Sea salt
2 onions, thinly sliced
3 cloves garlic, sliced
1 cup water

Combine paprika, apple cider vinegar, olive oil, cayenne pepper, ground cumin, ground coriander and salt.  Score the pork 1cm deep all over, then rub with the marinade. Put onion and garlic in slow cooker, place pork on top and pour in any remaining marinade. Add 1 cup water.  Cook on low for 8-12 hours. Remove, shred apart and place in serving dish once cooked.

Paprika mayo
1 teaspoon smoked paprika
1 Egg yolk
1 tablespoon apple cider vinegar
1 tablespoon lime juice
1 teaspoon sea salt
Pinch pepper
1 ½ cups olive oil
1 tablespoon whey (optional, will make mayo last longer)

Add all ingredients except olive oil to a food processor or blender.  Slowly add olive oil as you blend.  Set mayo aside to serve.  (Note: leave mayo to sit at room temperature for 8 hours before putting in fridge if you use whey as this will activate the enzymes).

¼ purple cabbage, finely sliced
¼ cabbage, finely sliced
1 bunch coriander, chopped
2 carrots, grated

Combine all slaw ingredients and set aside to serve in a bowl.

2 avocadoes
1 lime

Mash avocadoes with a fork and add lime juice, set aside in a serving dish.

1 ½ cups Chickpea flour
3 cups water
½ teaspoon Himalayan rock salt
Olive oil (for frying)

Combine all ingredients, whisk until there are no lumps. Heat medium sized fry pan and pour in just enough batter to coat the bottom of the pan and cook until brown on both sides. Repeat until you’ve used all the batter (makes approx. 12 medium sized tortillas).

Place the pork, guacamole, tortillas, mayo and slaw in serving dishes and let the troops serve themselves, make a mess and do all the cleaning up!

Serves 8


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Zara is a healthy home coach and keynote speaker on a mission to empower 1 million people to takes steps towards a healthier home. Zara learned about the link between our homes and our health after going through two different types of cancer. Zara is passionate about shining the spotlight on what she believes to be the least understood health challenges of our time, and sharing the things she wishes she had known, that could have prevented the illnesses she has been through. Recognised as one of Australia’s leading health influencers, Zara was a finalist in the 2014 Bupa Health Influencer of the Year Awards. She has appeared on TEN News, Today Show and The Project, been featured in the Herald Sun, I Quit Sugar, and contributed Medibank’s Be. Magazine and Fairfax health online publications. Zara contributed to the National Breast Cancer Foundation’s first comprehensive report on breast cancer in young women in Australia.

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