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Recipe: Chilli Green Tomato Chutney Pulled Pork Tacos

Updated: Nov 21, 2021

By: Laura Power

We couldn’t let World Taco Day pass by without sharing a recipe! This is a spin on a classic pork carnitas taco, starring three wonderful local Wanaka businesses:

This one’s a little spicy, a little sweet, a little tangy and a lot delicious! You can improvise and use your favourite taco toppings, or follow our full recipe below. Enjoy!


  • 0.8-1kg pork shoulder

  • 2 cups liquid like stock, juice or cider (we used b.effect Dry Apple Cider and a touch of stock)

  • 1 onion

  • 1 jar Pirate Pickles Chilli Green Tomato Chutney

Dry rub:

  • 2 tbsp brown sugar

  • 1 tbps ground cumin

  • 1 tsp onion powder

  • 1 tsp mustard powder

  • 1 tsp ground chipotle

  • Salt & pepper


  1. Mix up dry rub ingredients and rub evenly all over pork

  2. Chop up an onion into large pieces and scatter across the bottom of a slow cooker

  3. Sit pork on top and pour in liquid until pork is about ¾ covered – the amount of liquid needed will vary depending on the size of your pork shoulder and the size of your slow cooker, but we used 2 cans of 330ml cider plus about a cup of stock

  4. Set slow cooker to low and allow to cook for around 8 hours or until pork easily comes apart with a fork

  5. Remove pork from slow cooker and place on a large chopping board or plate and shred with two forks; stir in a couple tablespoons of Pirate Pickles Chilli Green Tomato Chutney until you reach your desired spice level

  6. Heat your tortillas and assemble whatever other toppings you’d like – we used a chargrilled corn salsa, coriander and pickled red onions

  7. Fill each taco with pork, toppings and extra dollops of Pirate Pickles Chilli Green Tomato Chutney to taste

  8. Delicious served alongside b.effect’s Dry Apple Cider too!


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