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Shredded pork tacos with watermelon-rind pickle

Shredded pork tacos with watermelon-rind pickle


Don't throw away that watermelon rind – turn it into a tangy pickle to enjoy with sandwiches and curry, or in these tasty pork tacos.

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    1155kj 275kcal
  • Fat
    Med 16%
  • Saturates
    Med 23%
  • Sugar
    Low 2%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 17g


  • 4 Co-op mini white and wheat tortilla wraps
  • 300g leftover shredded roast pork
  • 1 baby gem lettuce, shredded
  • 1 red chilli, deseeded and sliced
  • 1 tbsp chopped coriander
  • 2 tbsp Co-op soured cream
  • For the pickle:
  • ½ watermelon
  • 150g Fairtrade caster sugar
  • 200ml Co-op white wine vinegar
  • 1½ tsp chilli flakes
  • 1 tbsp black peppercorns
  • 1 tsp ground ginger


  1. Start with the pickle: peel the hard green skin from the melon, then remove most of the red flesh, leaving a thin layer of rind (the flesh is great whizzed into a smoothie)
  2. Cut into 1-2cm cubes — you’ll need around 500g
  3. Put 500ml water in a pan with the sugar, vinegar, chilli flakes, peppercorns, ginger and seasoning
  4. Bring to the boil, then add the watermelon rind
  5. Bring back to the boil for 1 minute, then turn off the heat
  6. Allow the rind to cool in the liquid for 30 mins before transferring it to sterilised jars
  7. Top up with pickling liquid before sealing the jars shut. You’ll have about 1kg — it keeps in the fridge for up to 1 month
  8. To make the tacos, stuff the wraps with pork and lettuce, then top with pickle, chilli slices, coriander and a drizzle of soured cream to serve

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