Pulled Pork Taco Pie

Yield: 1 pie


  • 1 2/3 cup tomato purée
  • sea salt and black pepper
  • 3/4 cup cider vinegar
  • 2 tbsp paprika
  • 1 tbsp fennel seeds
  • 1 tsp garlic powder
  • 2 tbsp brown sugar
  • 1/2 tbsp chilli flakes
  • 2 tsp oregano
  • 3 1/3 lbs pork shoulder
  • 1 shortcrust pastry case
  • 1/2 large bag tortilla chips
  • 1/3 lb Red Leicester cheese
  • 1/2 lb mozzarella
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tbsp mustard
  • 6 tbsp ketchup
  • Shredded red cabbage, salsa, spring onions, green chilies, pickled red onion, sour cream to top


  • Trim the pork shoulder of excess fat, place in a slow cooker along with the tomato purée, salt and pepper, cider vinegar, paprika, fennel seeds, garlic powder, brown sugar, chili flakes and oregano. Cook it on medium heat in a slow cooker for 6 hours or until the meat starts to fall apart.
  • Roast the red peppers at 390ºF until charred. Keep the oven on.
  • Once cooked, remove your pork from the slow cooker and shred. Reserve the juices, and add the mustard and ketchup (and some more seasoning if necessary), to the juices.
  • Reduce the juices to a thick sauce then pour in with the pork and toss to coat thoroughly.
  • Fill the shortcrust pastry case with the pulled pork, then crumble the tortilla chips on top. Now sprinkle the mozzarella and Red Leicester on top of that and bake for a further 10 minutes until melted.
  • To dress the pie, add cooked peppers, shredded cabbage, green chili slices, salsa, spring onions, pickled onion and sour cream.