Pulled Pork Tacos

Step 01

Mix the marinade ingredients in a bowl. Coat the pork, cover and marinate in the fridge for at least a couple of hours or ideally overnight.

Step 02

Cover the pork and its marinade tightly with foil in a roasting dish and cook at 160C/140C Fan/Gas 3 for 3-4 hours until tender. Set aside, still covered, to rest for 20 minutes.

Step 03

For the pickled onions, cover the sliced onion with 175ml boiling water and leave for 10 minutes then drain. Toss with the salt, oregano, cumin, vinegar and lime juice and chill for 2 hours until pink.

Step 04

Drape the tortillas over the mounds of an upturned muffin tray, poke them down into bowl shapes and spray with oil. Bake at 200C/180C Fan/Gas 6 for 7-8 minutes until golden.

Step 05

Shred the pork with two forks and mix with the marinade and pan juices then return to the oven for 15 minutes to heat through.

Step 06

Fill the tortilla bowls with the pulled pork and serve with the shredded lettuce, tomatoes, pickled onions and coriander.