With pineapple and mango salsa.
|2 tbsp||olive oil|
|1||red onion — finely diced|
|1||garlic clove — crushed|
|1/2 kg||pork shoulder|
|1 tsp||dried chilli flakes|
|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|
|salt and freshly ground black pepper|
|1||mango — diced|
|1||pineapple — diced|
|handful||fresh parsley — chopped|
|2||purple spring onions — diced|
|1||red chilli — deseeded, sliced|
|lemon juice — to taste|
|1||extra virgin olive oil|
|pinch||fine sea salt|
|tortillas — flour|
|lettuce — shredded|
|mature cheddar cheese — grated|
|sour cream — optional|
Preheat the oven to 180º C.
In a large Dutch oven pan, heat 1 tablespoon olive oil. Season the pork shoulder generously with salt and black pepper. Place the pork in the hot pan and brown on all sides. Remove from the pan and set aside. Add a drop more oil and sauté the onion until soft. Add the garlic and cook for 2 more minutes. Stir in all the remaining ingredients and bring up to the boil. Ensure that the sauce is well seasoned as this will permeate and flavour the meat. Add the pork back into the pan with the fat side facing upwards. This will prevent the meat from drying out. Cover with the lid and roast in the preheated oven for 3 1/2 hours.
Turn the pork over after 2 1/2 hours, spoon some of the sauce over the meat and continue cooking for the remaining hour. When the cooking time is up, allow the meat to rest for about 30 minutes. Remove the top fatty layer and discard. Using 2 forks, shred the meat and place back into sauce. Check the seasoning and adjust if necessary.
For the salsa and to assemble:
Place all the ingredients in a bowl and mix to combine. To a assemble, lay a bed of shredded lettuce down the centre of the tortilla. Top with warm pulled pork, slices of fresh avocado and fruit salsa. If you like, top with grated cheddar and sour cream. Wrap and roll and tuck in!
Recipe reprinted with permission of Bibby’s Kitchen@36.