Mexican-restaurant- inspired, you can’t beat the tasty pork packed into a taco with all the toppings.
Ingredients
- 1 kg pork shoulder, skin/fat removed
- 12 small soft tortillas
- Guacamole, sour cream, salsa, lime wedges and coriander sprigs, to serve
- For the marinade:
- 2 tbsp chipotle paste
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp dried oregano
- Juice of 1 orange
- Juice of 1 lime
- 3 tbsp red-wine vinegar
- 4 garlic cloves, crushed
- 1 tbsp tomato puree
- 1 tbsp salt
Instructions
1 In a small bowl, mix the marinade ingredients together. Put the pork in a glass/ceramic bowl and coat with the marinade. Cover and put in the fridge for at least 4 hrs or overnight.
2 When ready to cook, heat the oven to 140oC Fan/Gas 3. Put the pork and marinade in a large roasting tray with 100 ml water. Cover with foil and cook for 4 hrs, basting twice during cooking time.
3 Put a medium-sized frying pan over a high heat, then toast the tortillas for a few sec each side until slightly charred.
4 Shred the pork and serve spooned on the warm tortillas with guacamole, sour cream, salsa, lime wedges and coriander.
ALSO SEE:
Char siu pork burger with pickled vegetables
Feature Image: W&H
