Prep: 20 mins,
Cooking: 3 hrs 30 mins
With pineapple and mango salsa.
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Ingredients (29)
2 tbsp | olive oil |
1 | red onion — finely diced |
1 | garlic clove — crushed |
1/2 kg | pork shoulder |
1 tsp | dried chilli flakes |
1/2 tsp | paprika |
2 tsp | fresh ginger — grated |
2 tbsp | tomato paste |
2 tbsp | tomato sauce |
1 | orange — zest and juice |
1 tbsp | brown sugar |
2 tbsp | soy sauce |
400 g | tinned tomatoes — mulched |
1 cup | water |
salt and freshly ground black pepper |
PINEAPPLE AND MANGO SALSA:
1 | mango — diced |
1 | pineapple — diced |
handful | fresh parsley — chopped |
2 | purple spring onions — diced |
1 | red chilli — deseeded, sliced |
lemon juice — to taste | |
pinch | castor sugar |
1 | extra virgin olive oil |
pinch | fine sea salt |
TO SERVE:
2 | avocado |
tortillas — flour | |
lettuce — shredded | |
mature cheddar cheese — grated | |
sour cream — optional |
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