Recipe Index

Ingredients

• 3 1/2 oz chipotle paste
• 2 tbsp tomato purée
• 3 tbsp cider vinegar
• 2 oranges, juice only
• 2 garlic cloves, grated
• 2 tsp dried oregano
• 1 tsp sea salt flakes
• 1 tsp ground nutmeg
• 1 tsp ground allspice
• 1 tsp hot smoked paprika
• 1 tsp ground cumin
• 4 lb trimmed joint boneless pork shoulder (fat removed)
• 2 red onions, thinly sliced
• 1 tsp sea salt flakes
• 1/2 tsp dried oregano
• 1/2 tsp cumin seeds, lightly crushed
• 2 tbsp cider vinegar
• 1 lime, juice only
• 8 medium corn tortillas
• sunflower oil spray
• 1 iceberg lettuce, shredded
• 14 oz fresh tomatoes, finely chopped
• 2 handfuls coriander leaves

Method

1. Stir the chipotle paste, tomato purée, cider vinegar, orange juice, garlic, oregano, sea salt flakes, nutmeg, allspice, paprika and cumin into a marinade, coat the pork shoulder with it in a non-reactive bowl, and leave it covered in the fridge for at least a couple of hours, ideally overnight.
2. Heat the oven to 325°F, transfer the pork and its marinade to a roasting dish sealed tightly with foil, and cook it on a low shelf for 4 hours.
3. Stand the sliced red onions in 12 fl oz boiling water for 10 minutes, drain them, and stir through the salt, oregano, cumin seeds, cider vinegar and lime juice; cover and chill the pickled onions for 2 hours until they turn pink.
4. Rest the cooked pork, still covered, for 20 minutes, and raise the oven heat to 400°F.
5. Drape the tortillas over the upturned mounds of two muffin trays, pressing them down the sides into bowl shapes, spray them with 4 to 6 sprays of oil each, and bake for 7 to 8 minutes until golden-brown.
6. Shred the pork with two forks, mix it well with the marinade and pan juices, and return it to the oven for 15 minutes to heat through.
7. Fill each tortilla bowl with pulled pork, arrange the shredded lettuce and tomatoes alongside, and top the tacos with the pickled pink onions and coriander leaves.

Prep: 12 h · Cook: 2 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data