These pork tacos went down a storm at the pop-up last weekend! Slow cooked pork shoulder, unctuous and warmly spiced, marries up perfectly with hearty refried beans and punchy pickled onions. The best tacos really are the perfect mouthful of food, and this pork recipe really takes some beating.
Takes 5 hours (mostly time in the oven though!), makes 4 work lunches
1 x 1.5kg boneless pork shoulder
1 pack of small (15cm) corn tortillas
1 clove of garlic
1 can of red kidney beans
2 red onions
A big handful of coriander, roughly chopped
Cider vinegar (white wine vinegar also fine!)
Salt and pepper
1) Pre heat the oven to 160C. Lay the pork shoulder in a deep baking tray. Cover with the finely diced oragne zest, a big heaped teaspoon of fennel seeds, oregano and smoked paprika, and a good amount of salt and pepper. Squeeze over the juice of the orange and a good glug of olive oil. Make sure the pork is well covered, add half a glass of water to the tray, then cover tightly with aluminium foil.
2) Roast the pork low and slow for about 5 hours. Check it every so often, adding some water if it’s looking a bit dry. When the pork is done, it should be falling apart 😋. Pull apark with forks and turn it through all the cooking juices; you must not waste all that flavour!
5) To make the pickled onions, put the finely sliced red onion into a small bowl. Add a teaspoon of salt, teaspoon of sugar, and a glug of cider vinegar. Stir, cover with cling film and pop in the fridge. It’s ready to eat after about an hour, but the longer you leave it, the better!
6) Finally make your refried beans. Put a pan on a low heat, add olive oil, a finely diced red onion and one finely sliced clove of garlic. Cook down for 15 minutes before adding the red kidney beans, a teaspoon of cumin and a splash of water. Cook for another 15 minutes, season with salt and pepper then mash with a potato masher!
7) To serve, take one taco, add a spoonful of refried beans, top with the pork and scatter over a couple of electric pink pickled onions.