Easy Mexican dinner party recipe


Welcome to my very first collaboration with a fellow food blogger! I caught up with the lovely Shari from Good Food Week the other week and we got to talking about our mutual loves of food and blogging. I asked her if she would like to guest post for my blog and she very kindly said yes! When Shari sent the recipes through, it sounded so good - I wanted to lick my screen!

This is the first of many (I hope) recipes that have high impact but are low in effort. Many of us are time poor and I want to showcase recipes that don't require much time to prepare but taste delicious!


When Eileen asked me to guest post on The Food Avenue she mentioned two things that stuck in my mind. The first was that Eileen and I both love pork. And the second was that her readers were looking for recipes that could be easily made; yet packed a punch in the flavour/wow stakes.

I love a good entertainer recipe – because I love to host a dinner parties. The key to hosting a dinner party is not getting stuck in the kitchen and miss out on all the fun/conversation/wine!

Here is a great recipe for a dinner party, because once the pork is popped in the oven there isn’t much you need to do. And I guarantee that if you master the art of a good crackling, all your friends will want to pop around to your house for dinner again and again.

PULLED PORK TACOS {with crackling}

  • 2 kg pork shoulder {boneless, with the crackling on}
  • 3 tbsp cumin seeds
  • 3 tbsp crushed coriander seeds
  • 3 tbsp oregano
  • 1 tbsp dried chilli flakes
  • 3 tbsp pink rock salt
  • 1 tbsp olive oil
  • 2 cups chicken stock
  • 20 tortillas

Now you will want your pork crackling to be scored. Most butchers will do this for you but if you want to give it a crack at home, I recommend using a stanley knife to cut through the skin making cuts approximately 1/2 a cm apart.

Dry off your pork with some paper towel and then combine the cumin, coriander, oregano, dried chilli flakes and rock salt in a baking dish. Drizzle a little olive oil over your pork and then roll in the spice rub {less is not more, if you think you have too much spice - you don't}.

Add your chicken stock to the bottom of the roasting pan, cover tightly with foil and place in a fan forced oven at 150 degrees celcius (302 degrees fahrenheit) for 4-5 hours {enough time for you to quickly clean the house, do a booze run, pick up some flowers from the local florist, have a coffee with your boyfriend/husband/best mate/dog}.

With 20 minutes remaining, remove the foil and pump up the heat to about 200 degrees {this should firm up your crackle}. If still have a lack-lustre crackle after 20 minutes, remove the crackle from the meat, cover the meat with foil to rest, and then pop the crackle back into the oven with the grill on for 5 minutes or until crisp {but you’ll have to watch it, don’t let it burn}.

Shred the meat with a fork and break up the crackle with your hands or scissors.



  • 4 cobs of corn
  • 1 punnet of cherry tomatoes
  • ½ bunch of coriander
  • 1 can of black beans
  • 1 lime {zested}
  • 1 tbsp of olive oil
  • salt and pepper

You can serve this salsa hot or cold. If you want to serve it cold then you could prepare it prior to your guest arriving. If you would like it hot, it will literally take 10 minutes to throw together {with a drink in your hand}.

Place your corn onto a griddle plate and gently char the corn {if you don’t have a griddle place you can just boil the corn with the black beans}. Pop your black beans into a saucepan of boiling water for 5 minutes. Drain and then toss the corn and black beans with shredded coriander, halved cherry tomatoes, lime zest, olive oil, salt and pepper.



  • 2 avocados
  • ½ bunch of coriander
  • 1 lime {juiced}
  • 1 tsp olive oil
  • salt

Mash your avocados with a fork, mixing through the shredded coriander, lime juice, oil and salt.

Toast some store-bought tortillas and you’ve got some seriously good pulled pork tacos in the making. And having guests fill their own tacos is not only a point of conversation, but it means that they can eat exactly what they want.


Need some tips for your booze run? Don't just go reaching for the Coronas and a bottle of Tequila. This rich and crispy pork can stand up to an amber or dark lager {such as Vienna, Märzen, or dunkel}.

Can't find these beers at your local? I normally pick up my beers {or actually beers for my husband} from Plonk at the Fyshwick Markets or First Choice Liquor at the Belconnen Markets.

Let us know in the comments below if you  enjoyed this Mexican dinner party recipe! Visit Shari's blog Good Food Week and check out her other delicious recipes!

If you have a high impact but low effort recipe to share, I'd love to hear from you! Please email me at thefoodave at gmail dot com. Your recipe could be featured on the blog!