We have used shredded Oumph! pieces here, to replicate traditional pulled pork tacos. The pickled cabbage helps to cut through the smokiness of the BBQ sauce.

Makes: 8 tacos

For the pickled red cabbageOumph! Pulled BBQ Tacos

  • 240ml (1 cup) White Wine Vinegar
  • 2 tbsp Caster Sugar
  • 1 tbsp Fennel Seeds
  • 100g (1 cup) red cabbage, shredded

For the pulled ‘pork’

  • 1 280g bag of Oumph! ‘The Chunk’ defrosted
  • 1 tbsp Vegetable Oil
  • 2 tbsp Soy Sauce
  • 120ml (1/2 cup) Passata
  • 100g (1/2 cup) Soft Brown Sugar
  • 2 tbsp Vegan Worcestershire Sauce
  • 1 tbsp Liquid Smoke
  • 1 tbsp Smoked Paprika

To serve

  • 8 crispy taco shells
  • Shredded Iceberg Lettuce
  • Guacamole
  • Tomato Salsa


  1. Firstly, to make the pickled cabbage, put the vinegar, sugar and fennel seeds in a medium-sized saucepan and bring to the boil. Once boiling, remove from the heat, add the red cabbage and leave to cool.
  2. To make the pulled ‘pork’,  simply pull the Oumph! chunks apart with your fingers, to create the ‘pulled’ texture.
  3. Heat the oil in a medium-sized pan over a medium heat. Add the Oumph! , fry for 1-2 minutes, and then add the soy sauce and cook for a further 1-2 minutes.
  4. Next, add the passata, soft brown sugar, Worcester sauce, liquid smoke and smoked paprika to the Oumph!. Cook on a medium heat for 4-5 minutes until the sauce starts to thicken and go sticky.
  5. To serve, fill the taco shells with the lettuce and pulled Oumph!, and top with guacamole, tomato salsa, and the pickled cabbage.


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