Name: Pulled pork tacos
Prep time: 20 min
Cook time: 5 h 10 min
Total time: 5 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 ½kg rindless pork shoulder cut into 6 large chunks; 1 red onion roughly chopped; 2 garlic cloves crushed; 2-3 tbsp habanero chilli sauce; 3 tbsp tomato purée; juice 2 oranges (around 200ml/ 7 fl oz); juice 3 large limes (around 75ml/ 2 1/2 fl oz); 3 tbsp white wine vinegar; 2 tsp dried oregano; 2 tsp ground allspice; 2 tsp ground cumin; 1 tsp ground nutmeg; ½ tsp ground cloves; 2 medium red onions finely sliced; 2 tbsp white wine vinegar or cider vinegar; 2 tbsp caster sugar; 24 corn tacos warmed; 4 Little Gem lettuces trimmed and finely shredded; soured cream or half-fat crème fraîche

Tacos filled with pulled pork and pickled onions

1 ½kg rindless pork shoulder
cut into 6 large chunks
1 red onion
roughly chopped

For the marinade

2 garlic cloves
crushed
2-3 tbsp habanero chilli sauce
3 tbsp tomato purée
juice 2 oranges
(around 200ml/ 7 fl oz)
juice 3 large limes
(around 75ml/ 2 1/2 fl oz)
3 tbsp white wine vinegar
2 tsp dried oregano
2 tsp ground allspice
2 tsp ground cumin
1 tsp ground nutmeg
½ tsp ground cloves

For the pickled red onions

2 medium red onions
finely sliced
2 tbsp white wine vinegar
or cider vinegar
2 tbsp caster sugar

To serve

24 corn tacos
warmed
4 Little Gem lettuces
trimmed and finely shredded
soured cream
or half-fat crème fraîche

Method

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.
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.
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.
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.