slow braised pork tacos and corn salsa


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



  • 1-1.5 kg pork shoulder
  • 500ml chicken stock
  • 200ml 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
  • 1/2 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




  • 1/2 red cabbage
  • 1/2 bunch coriander, chopped
  • 1 orange , juice
  • 1-2 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.

serves 6-8