Tacos Are EASY!
Who is in charge of the conspiracy to make taco recipes over complicated and laborious for no reason?
There is NO need for endless ingredients and faffing about with banana leaves and things you can only buy in specialist shops.
This recipe is easy, quick and the only real work is done by the 3.5 hours cooking time. Thankfully you can make this in advance which takes the sting out of the only troublesome part.
So without further ado - here’s your recipe, sides, serving instructions, drinks and dessert for an amazing Taco Night!
1 KG trimmed Pork Shoulder - 1.2 KG should work once the fat is removed.
2 medium Onions
350 g ripe Tomatoes -
3 large Garlic Cloves – crushed
1 tsp Oregano
1 tsp Cumin
1 large Cinnamon stick
2 Cloves
½ tsp freshly milled Black Pepper
60 Mls Apple Cider Vinegar
Half a cup of Fresh Orange Juice
1 tsp Salt
Oil
Pinch White Pepper - optional
Jar sliced Jalapenos
Pickled Pink Sliced Onions - Shop bought is fine or recipe below
Lime Crema: Sour Cream, Lime Juice, Salt.
Corn Tortillas - I use Old El Paso Gluten free (check the gluten free aisle)
Method
Pre Heat oven to 150° C
Once the fat is removed from the Pork cut it into 3 pieces and place in a deep oven proof dish with a lid.
Mix your Oregano, Cumin, Salt and Pepper with a bit of oil and smear it on the Pork before you do anything else.
Cut your onions in half and then slice into wedges.
Crush the garlic and quarter the tomatoes. Juice the orange.
Sprinkle the tomatoes and onion on the meat - breaking the bigger petals away from the onion wedges. Add the crushed garlic, the cloves and the Cinnamon stick (try breaking it into 2 pieces and spread out). Add a pinch of white pepper if you have it.
Pour in the Orange Juice and the Apple Cider Vinegar.
Pop the lid on and put in the oven for 3.5 hours.
When the pork is cooked remove the cinnamon stick and if you spot the cloves at any stage take them out too.
Shred the pork immediately as you would for a pulled pork dish, by pulling it apart with 2 forks.
Lime Crema
Mix a tub of sour cream with the juice of a small lime and a quarter tsp of salt.
Make in advance? Yes!
Once the pork is shredded it will keep for a few days.
To Serve
Serve everything to the table in different bowls and let people build their own taco. The Gluten Free Taco wraps can be heated all at once - see pack for details.
Start with the pork on your tortilla and top with jalapeños, dill pickled onion slices and Lime Crema.
If you want to make your own pickled onions it takes only minutes but you need to do them a day before - the recipe is here.
For Amazing Pitcher Margaritas - see here
and
For Lemon Sorbet with Tequila Drizzle for dessert - see here.
Notes.
Always have cloves and cinnamon in your cupboard. They are so useful and keep for a long time. I use them in home made ginger tea, stews, cabbage, chilli con carne or even in a storm candle holder between Halloween and Christmas.
Always have some lime wedges cut in your freezer. Limes are so handy to jazz up lots of things. And for this recipe you need them for the margaritas as well as the dish - and plenty of them!