Pulled pork tacos

• rindless pork shoulder↗1 ½kg kg

  cut into 6 large chunks

• red onion↗1

  roughly chopped

• garlic cloves↗2

  crushed

• habanero chilli sauce↗2-3 tbsp tbsp
• tomato purée↗3 tbsp tbsp
• oranges↗juice 2

  (around 200ml/ 7 fl oz)

• large limes↗juice 3

  (around 75ml/ 2 1/2 fl oz)

• white wine vinegar↗3 tbsp tbsp
• dried oregano↗2 tsp tsp
• ground allspice2 tsp tsp
• ground cumin↗2 tsp tsp
• ground nutmeg↗1 tsp tsp
• ground cloves↗½ tsp tsp
• medium red onions↗2

  finely sliced

• white wine vinegar↗2 tbsp tbsp

  or cider vinegar

• caster sugar↗2 tbsp
• corn tacos24

  warmed

• Little Gem lettuces↗4

  trimmed and finely shredded

• soured cream↗

  or half-fat crème fraîche

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.