Juicy, intensely flavourful pork, just begging to be wrapped in a torilla and put into your mouth. Incredibly easy to make, amazing for a party. This will fill your house with mouthwatering smells all day – then it’s just a quick 15 mins to pull it all together when you’re actually ready to eat. Feeds 6 generously
- 1.4kg boneless pork shoulder, cut into large cubes
- 180 ml orange juice
- Juice from ½ lime
- 7 cloves garlic, minced
- 1 small onion, grated
- ½ tbsp salt
- 1 tbsp cumin
- 1 tbsp paprika
- ½ tbsp dried oregano
- Small bunch coriander, chopped (incl the stems!)
- 60ml chicken stock
- Ground black pepper
- Veg oil
- Place all the ingredients except the oil in the slow cooker and stir to combine
- Set slow cooker to high for 4 hours or low for 8 hours
- Once the pork is done, it should be tender enough that you can shred it with a spoon.if its not quite there, give it a little longer
- Heat a large, ideally non-stick, frying pan with 2 tbsp oil over a high heat
- Using a slotted spoon, transfer the meat from the slow cooker to the pan and fry it until the edges go brown and crispy, breaking it up as you fry it. For best results, cook it in batches so you don’t crowd the pan
Serve with flour tortillas and any combination you desire of salsa, chopped tomato, jalapenos, diced avocado, finely chopped onion, sour cream, slaw, fresh coriander, black beans and lime wedges to squeeze over.
(If you don’t want to waste the cooking juices, deglaze the frying pan with stock or a slosh of Corona and combine with the pork cooking juices for an excellent tortilla soup base)
Sophie cooks 