- 1½ kg rindless pork shoulder, cut into 6 large chunks
- 1 red onion, roughly chopped
For the marinade
- 2 garlic cloves, crushed
- 2-3 tbsp habanero chilli sauce
- 3 tbsp tomato purée
- juice 2 oranges (around 200ml/ 7 fl oz)
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- juice 3 large limes (around 75ml/ 2 ½ fl oz)
The same shape, but smaller than…
- 3 tbsp white wine vinegar
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 2 tsp ground allspice
- 2 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 1 tsp ground nutmeg
- ½ tsp ground cloves
For the pickled red onions
- 2 medium red onions, finely sliced
- 2 tbsp white wine vinegar or cider vinegar
- 2 tbsp caster sugar
- 24 corn tacos, warmed
- 4 Little Gem lettuces, trimmed and finely shredded
- soured cream or half-fat crème fraîche
Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they’re well coated. Seal and put in the fridge overnight.
Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.
To freezePut the cooked, cooled pork and marinade in a large zip-seal bag and freeze for up to 1 month. To serve, heat oven to 200C/ 180C fan/gas 6. Put the frozen marinade and meat in a roasting tin and cover with a large piece of foil. Reheat for 30-45 mins or until piping hot. Once cooked, drain, reserving the marinade. On a warmed platter, spoon 4-5 tbsp of the reserved marinade over the meat and serve as per the recipe.