Pulled Pork Taco Loaded Fries

Sharing is caring, and caring is when you serve the most delicious pulled pork taco fries for all your loved ones to dig into!

Done in 2 hours

Serves 6

Tom Jackson

Dish by Tom Jackson



For the Pork:

1.45kgpork shoulder (cut into 6cm pieces)

3dried chipotle chillies

2lime (juiced)

1 tbspcaster sugar

For the Braising Liquid:

3red sweet pointed peppers (cut into long slices)

3brown onions (sliced)

1head of garlic (minced)

2tomato (skinned and finely chopped)

2 tbspcumin

1 tbspcoriander powder

1 tspallspice

1 tbsp dried oregano

1 tspaleppo chilli flakes

2large bay leaves

330mlbeer (preferably dark)

500ml stock (which ever is preferred from chicken or pork)

For the Guacamole:


1tomato (finely diced)

1lime (juiced)

extra virgin olive oil (to taste)

salt (to taste)

For the Pico de Gallo:

3tomatoes (diced)

1white onion (finely diced)

1green serrano chilli zpepper (finely diced)

1lime (juiced)

50gfresh coriander (chopped)

extra virgin olive oil (to taste)

pinch of salt

For the Crema:

150mlsour cream

1lime (juiced)

salt (to taste)


Tortilla Chips

Fried or Chips (we used fat chips!)

fresh coriander (chopped, for garnish)

This amazing sharer recipe is the perfect balance of delicious Mexican flavours, and sharing-foods! We welcome to you the pulled pork taco loaded fried! Healthy, luxurious and a feast for the eyes, no one will be left hungry after putting this down on the table!


For the pork: Start by soaking your dried chillies in boiling water for about 30 mins. Once soft, blend them up with the sugar, lime juice and ¼ cup of the soaking water. Marinade the pork pieces in the chilli paste for 30 mins!

Sear the pork in the heavy-pot on medium-high, searing all sides, and remove.

In the same pan, add more oil if needed, then the peppers, onions, garlic and tomato, and sauté for 10 mins, followed by the dry herbs and spices, and continue to cook for another 10 mins. Deglaze with the beer and stock, and mix with a wooden spoon, making sure to scrape all the fond from the bottom of the pan (fond, also known as pan drippings equals flavour!)

Place the pork back into the pan with your braising liquid, cover with a lid, and place in a preheated oven at 176° C for 2 ½ hours.

For the guac: Mash your avocados up, and mix in your diced tomatoes, lime juice, olive oil and salt! Cover with cling film and store in the fridge until ready to serve!

For the pico de gallo: Mix all your chopped ingredients in a bowl, and add the lime juice, olive oil and a pinch of salt. Mix well and taste for any extra salt needed.

For the crema: Super simple! Mix in your lime juice into the sour cream, and season with salt. And that’s it!!

If you want to make tortilla chips at home, simply heat your oil in a high-walled saucepan to approx. 160°c. Cut your tortillas in half, then half again, and then one last time. Once the oil has come to temp, sprinkle the tortillas in for 20 seconds, until golden brown. Drain on paper towels, and salt immediately.

Now layer on all that beautiful pork onto your platter of chips, followed by all the toppings, and enjoy! Best eaten when shared x

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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