Slow-roasted pork tacos recipe | olivemagazine

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3 cloves garlic
halved
1 tbsp coriander seeds
1 medium onion
sliced
a bunch coriander
500ml chicken stock
juice of 2 and zest of 1 limes
1kg pork shoulder
untied
1 tbsp sea salt
1 tbsp chipotle chilli powder or hot smoked paprika
2 × 400g cans pinto beans

to serve

8 soft flour tortillas or corn tortillas
shredded white cabbage
sliced onions
sliced radishes
sliced green chilli
sliced avocado
hot sauce such as Tabasco or Frank’s Red Hot
lime wedges

Method

step 1
Turn the oven up as high as it will go. In a roasting tin big enough to hold the pork snugly, put the garlic, coriander seeds, onion, coriander stems, chicken stock and lime juice and zest. Put the pork on a wire rack in the sink and pour a kettleful of boiling water over the skin. This will make it shrink and the cuts open up. Rub the sea salt and chipotle powder all over the skin, into the cuts and around the rest of the meat. Put the meat skin-side up in the roasting dish on top of the aromatics and put in the oven. Cook for 15 minutes, then cover the tin tightly with foil. Turn the heat down to 150C/fan 130C/gas 2 and cook for 4 hours, removing the foil for the final 2 hours.
step 2
Remove the pork from the oven and put skin-side down on a chopping board. Cut the meat and skin into large, rough chunks.
step 3
Warm up the beans in their liquid over a low heat. Serve the meat and crisp skin with the tortillas, coriander leaves from the bunch, cabbage, onion, radishes, green chillies and avocado. Squeeze over copious amounts of lime juice and sprinkle over a little sea salt and some hot sauce. You can eat the beans either on the side or tucked inside the tortilla. See more recipes on emily’s blog chasingthedish.blogspot.com