Pork tacos with pineapple salsa

Ingredients

• 4 dried ancho chillies
• 2 dried chipotle chillies
• 1 large white onion, roughly chopped
• 1 garlic bulb, cloves peeled
• 4 tomatoes, halved
• 1 tbsp olive oil
• 500ml chicken stock
• 1 tbsp sugar
• 2 oranges, juiced
• 1 tbsp oregano
• 1.7kg pork shoulder (approx), skin removed
• For the pineapple salsa
• 250g pineapple, diced
• 2 jalapeno chillies, finely chopped and seeds removed
• 1 small red onion, finely chopped
• 1 lime, zested and juiced
• small bunch of coriander, leaves picked
• For the tacos
• 8 tacos or soft tortillas
• chunky tomato salsa, soured cream and guacamole, to serve

Method

1.  Heat the oven to CircoTherm^® 180°C. Boil a kettle and place the dried chillies in a bowl. Pour over the boiling water and leave to soak for 20 mins. Add the onion, garlic, tomatoes, oil and a pinch of salt to a large roasting tin and give everything a good mix. Roast in the oven for 20 mins, until the vegetables start to blister slightly, then remove and tip into a blender along with the soaked chillies, stock, sugar, orange juice and oregano. Blitz until smooth.

2.  Lay the pork in the roasting tin and pour over the chilli and vegetable mixture. Seal tightly with foil and place in the oven, turning CircoTherm^® to 150°C. Leave to cook for 3.5 hrs, checking and basting every hour or so. Once cooked, the meat should be soft enough to pull apart with two forks. Take off the foil and cook for a further 30 mins to caramelise the pork. Remove from the oven and leave to rest for a little while before shredding.

3.  While the pork rests, mix together the pineapple salsa ingredients with a pinch of salt. Serve your shredded pork on tacos or soft tortillas with the salsa on top. For extra deliciousness, team with a chunky tomato salsa, soured cream and guacamole.