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Mexican pulled pork tacos

Ingredients

  1. Step 1 1 ½kg rindless pork shoulder , cut into 6 large chunks
  2. Step 2 1 red onion , roughly chopped
  3. Step 3 2 garlic cloves , crushed
  4. Step 4 2-3 tbsp habanero chilli sauce
  5. Step 5 3 tbsp tomato purée
  6. Step 6 juice 2 oranges (around 200ml/ 7 fl oz)
  7. Step 7 juice 3 large limes (around 75ml/ 2 1/2 fl oz)
  8. Step 8 3 tbsp white wine vinegar
  9. Step 9 2 tsp dried oregano
  10. Step 10 2 tsp ground allspice
  11. Step 11 2 tsp ground cumin
  12. Step 12 1 tsp ground nutmeg
  13. Step 13 ½ tsp ground cloves
  14. Step 14 2 medium red onions , finely sliced
  15. Step 15 2 tbsp white wine vinegar or cider vinegar
  16. Step 16 2 tbsp caster sugar
  17. Step 17 24 corn tacos , warmed
  18. Step 18 4 Little Gem lettuces , trimmed and finely shredded
  19. Step 19 soured cream or half-fat crème fraîche
Mexican pulled pork tacos
Calories: 312 Carbohydrate: 6 g Protein: 38 g Fat: 11 g
Cook time: 330 minutes Prep time: 20 minutes Total time: 350 minutes Servings: 8

TAGS

Dinner Lunch Main course Supper Mexican Dinner party Easy entertaining Freezable Justine Pattison Make Ahead Make in advance Winter

Directions

  1. Step 1 Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
  2. Step 2 Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
  3. Step 3 To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
  4. Step 4 Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.