Q’Macizo Pulled Pork Tacos

Slow-roasted pulled pork made simple with the flavour of Q’Macizo Marinade. Served on cassava tortillas and topped with fresh Mexican pico de gallo and Q’Macizo hot sauce.

Serving Size

Serves 4–6 people (10–12 tacos)

Prep Time

15 minutes

Cooking Time

4–5 hours (oven)

Ingredients

For the Pulled Pork

• 3 lb pork shoulder 
• 1 cup Q’Macizo Marinade
• 1 tbsp chicken bouillon powder

For the Tacos

• 10–12 cassava tortillas
• Mexican pico de gallo
• Q’Macizo Hot Sauce
• Fresh cilantro (optional)
• Lime wedges (optional)

Mexican Pico de Gallo

• 3 tomatoes, diced
• 1/2 red onion, finely chopped
• 1 yellow bell pepper, finely chopped
• 1 handful fresh cilantro, chopped
• 1 cup sweet corn
• Juice of 1 lime
• Salt to taste

Instructions

1. Preheat the Oven
   Preheat oven to 300°F (150°C).
2. Season the Pork
   Place the pork shoulder in a deep baking dish or Dutch oven. Add Q’Macizo Marinade and chicken bouillon. Coat the pork well.
3. Cover & Roast
   Cover tightly with a lid or aluminum foil and roast for 4–5 hours, or until the pork becomes tender and easy to shred.
4. Shred the Pork
   Remove the pork from the dish and shred using two forks. Return the meat to the cooking juices and mix well for extra flavour.
5. Make the Pico de Gallo
   Combine tomatoes, onion, bell pepper, cilantro, corn, lime juice, and salt in a bowl.
6. Warm the Tortillas
   Heat cassava tortillas on a skillet for about 30 seconds per side.
7. Build the Tacos
   Fill each tortilla with pulled pork, top with pico de gallo, and finish with Q’Macizo Hot Sauce.
8. Serve & Enjoy
   Serve hot with lime wedges on the side.