Name: slow braised pork tacos and corn salsa
Yield: 6
Ingredients: 5 ½ kg pork shoulder; 500 ml chicken stock; 200 ml orange juice; 1 Corona beer; 2 spanish onions, sliced; 2 stalks celery, sliced; 1 tsp allspice; 2 tsp oregano; 1 tsp cumin; 2 limes, juice; Coriander, chopped; Mexican hot sauce; 2 corn cobs, cooked; ½ Spanish onion, finely chopped; 1 red chilli, finely chopped or 1 tsp chilli flakes; 1 bunch coriander, roughly chopped; 1 lime, juice; Pinch sea salt; ½ red cabbage; ½ bunch coriander, chopped; 1 orange, juice; 12 tsp red wine vinegar

The perfect weekend dish, mix up a jug of margaritas and enjoy these tasty pull apart pork tacos.

Yields6 Servings

5 ½ kg pork shoulder

500 ml chicken stock

200 ml orange juice

1 Corona beer

2 spanish onions, sliced

2 stalks celery, sliced

1 tsp allspice

2 tsp oregano

1 tsp cumin

2 limes, juice

Coriander, chopped

Mexican hot sauce

salsa

2 corn cobs, cooked

½ Spanish onion, finely chopped

1 red chilli, finely chopped or 1 tsp chilli flakes

1 bunch coriander, roughly chopped

1 lime, juice

Pinch sea salt

salad

½ red cabbage

½ bunch coriander, chopped

1 orange, juice

12 tsp red wine vinegar

Preheat oven to 150 degrees. Season pork well with salt and pepper.

In a large dutch oven add some olive oil, brown pork all over on a medium heat. Place on a plate then add the onions, garlic and celery to the pan and soften then add the oregano, allspice and cumin and stir to combine. Deglaze the pot with the beer, scraping the sides and bottom of the pot. Add the chicken stock, bay leaves and orange juice and return the pork to the pot. Bring the liquid to a simmer, cover the pot with the lid and place in the oven for 3 hours.

Remove the pork from the pot and allow it to sit until cool enough to shred the meat. Reduce the braising liquid by half, add the lime juice, hot sauce and shredded pork.

Ingredients