These sweet, sticky Mexican-style tacos stuffed with shredded pork marinated in Tamarind sauce are zingy enough to be tasty but not too taste-tingling for the whole family. They will also make a truly wonderful supper for entertaining friends.

In true Morello Life style, they are super easy to make as well as heavenly to eat. Obviously, we suggest using the delicious de la Costa sauce from Laterra Artisan but if you really feel the need, you can make your own meat marinade.

¡Ahí está!

Recipe serves a very generous 4.


  • 3 lbs of pulled pork or pork shoulder roasted
  • Laterra Artisan De La Costa Sauce
  • 2 Tbsp vegetable oil

Serve with:

  • Warm tortillas, corn or flour
  • Sliced avocado
  • Thinly sliced red onion marinated in lime juice
  • Thinly sliced Lettuce or fine cabbage
  • Fresh squeezed lime juice from 2 Limes
  • Sea salt (again Maldon Sea Salt)
  • Large bowl of Coriander
  • Sour Cream


Pulled Pork Tortillas


  1. Either cheat by buying some Pulled pork and covering it with Laterra Artisan de La Costa sauce or if you want more points for authenticity then marinade your pork shoulder with the sauce massaging it gently into the meat. It’s a super easy recipe whichever route you take.
  2. Transfer the pork shoulder to the oven and cook on low (130 degrees) for 6 hours until falling apart.
  3. Marinate thinly sliced red onion in lime juice for the remaining cooking time until it softens to a pretty pink colour. This takes the ‘bite’ out of the onion leaving it soft and succulent.
  4. Remove the pork from oven, shred and drizzle with any remaining juices from the cooking and a little more de la Costa Sauce.
  5. Serve with warm corn tortillas and a delicious array of assorted Tex-Mex accompaniment. We love avocado, shredded cabbage, green beans with sea salt, limes to squeeze on and of course a large bowl of coriander.


Tamarind has often been called the “ketchup” or “BBQ” sauce of the East.

Made from the tamarind tree’s sour, pod-like fruit (prominent in Asian, African, and Latin American cuisines and featured in Worcestershire sauce), the silky, sweet sauce pairs beautifully with slow-cooked pork.

It is also not too spicy so suitably family friendly.


  • 2 garlic cloves, crushed
  • 2-3 tbsp chilli sauce
  • 3 tbsp tomato purée
  • 250 ml fresh orange juice
  • 3 tbsp white wine vinegar
  • 1 tablespoon brown sugar
  • 2 tsp dried oregano
  • 2 tsp ground allspice
  • 2 tsp ground cumin
  • 1 tsp ground nutmeg
  • ½ tsp ground cloves


  • 2 medium red onions, finely sliced
  • 2 tbsp white wine vinegar or cider vinegar
  • Juice of 2 limes
  • 2 tbsp caster sugar

Mix together on the heat until the red onions turn a perfectly pretty pink. Leave for at least 30 minutes before eating.