Prep: 20 mins
Cook: 6 hrs
Easy Serves 6 (or 4 adults and 4 children)
Ingredients
1½kg boneless pork shoulder, rind removed
and cut into 6 chunks
2 garlic cloves , crushed
2 tbsp tomato purée
1 tbsp chipotle paste
1 orange , juiced
2 limes , juiced
432g can pineapple , juice only (save the
chunks for the salsa, below)
2 tsp dried oregano
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
grating of fresh nutmeg
For the pineapple salsa
432g can pineapple , drained
½ red onion , finely chopped
handful of coriander , chopped
1 lime , juiced
1 red chilli , chopped (optional)
To serve
8-10 taco shells or wraps
½ red cabbage , finely shredded
1 avocado , sliced
100ml soured cream (optional)
Method
Step 1
Put the pork in a large, lidded ovenproof dish with the remaining
ingredients and mix well to coat. If you can, chill and marinate
overnight.
Step 2
Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish
and cook on the middle shelf for 4 hrs. Check after 2 hrs and
spoon over the juices. Check the meat is tender by pulling it apart
with two forks. If it resists, cook for 1-2 hrs more.
Step 3
Mix the ingredients for the salsa in a bowl and warm the tacos.
Shred the pork and remove any fat or sinew. Serve with the
cabbage, avocado, soured cream and salsa.
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