Pulled pork tacos with pineapple salsa

• pork↗1½kg boneless kg

  shoulder, rind removed and cut into 6 chunks

• garlic cloves↗2

  crushed

• tomato purée↗2 tbsp tbsp
• chipotle paste↗1 tbsp tbsp
• orange↗1

  juiced

• limes↗2

  juiced

• pineapple↗432g can g

  juice only (save the chunks for the salsa, below)

• dried oregano↗2 tsp tsp
• smoked paprika↗2 tsp tsp
• ground cumin↗1 tsp tsp
• ground coriander↗1 tsp tsp
• nutmeg↗grating of fresh

  grating of fresh

• pineapple↗432g can g

  drained

• red onion↗½

  finely chopped

• corianderhandful of

  chopped

• lime↗1

  juiced

• red chilli↗1

  chopped (optional)

• taco shells↗8-10

  or wraps

• red cabbage↗½

  finely shredded

• avocado↗1

  sliced

• soured cream↗100ml

  (optional)

Step-by-step instructions

1. 1

   Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.

2. 2

   Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.

3. 3

   Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.