Pulled pork tacos


For the pulled pork;

  • 1.5Kg (approx) pork shoulder joint
  • 1 tablespoon Muscovado sugar
  • 2 tsp Paprika
  • 2 tsp Ground coriander
  • 2 tsp Ground cumin
  • 2 tsp Ground ginger
  • 2 tsp Black pepper
  • 1 tsp salt
  • 1-2 bottles of sweet cider

For the Salsa;

  • 12 Cherry tomatoes
  • 1 Onion
  • 6 mini peppers
  • 1 tablespoon white wine vinegar
  • Salt & Pepper (to taste)

To serve;

  • 12 taco shells
  • Lettuce


For the salsa;

Finely chop all the ingredients and mix together well, chill in the fridge until ready to serve.

For the pulled pork;
Mix together the sugar, paprika, coriander, cumin, ginger, pepper and salt.

Put the pork shoulder into a dutch oven or casserole dish and rub the spices mix into the joint. Pour over 1 bottle of cider.

Cook in the Dutch oven on charcoal or hardwood or in the casserole dish in the oven at 130 degrees Celsius for approximately 6 hours, you’ll know when it’s done, as the pork will just fall apart easily with a fork. Keep a check on it, as it cooks, and top up the cider, as necessary, to stop it running dry.

Remove the fat from the top of the pork and shred the joint with a couple of forks.

Pour the juices from the roasting tray into a saucepan, heat gently on a medium hob, until about the thickness of ketchup. If the sauce is already thick when taken from the oven tray you can add a drop more cider to achieve the correct consistency.

Serve the pork in warm taco shells with the salsa and some shredded lettuce and a little of the sauce.

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