Pulled pork and pickled slaw tacos recipe

• 1 kg (2.2lbs) shoulder of pork
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 tbsp tomato ketchup
• 2 tbsp white wine vinegar
• 2 onions
• 2 bay leaves
• 1 handful of fresh oregano
• 1 orange, juice only
• 0.5 red cabbage
• 2 small carrots
• 1 bunch of fresh coriander, chopped
• 1 tbsp caster sugar
• 1 lime, juice only
• 2 tbsp white wine vinegar
• 8 corn taco shells

1. Preheat the oven to 150C.
2. Cut as much fat off the shoulder of pork as you can.
3. Rub the meat with the cumin, paprika and ketchup.
4. Put it into a large saucepan that has a tight-fitting lid.
5. Peel and slice the onions.
6. Add to the pan with all the other pulled-pork ingredients and a splash of water.
7. Put the lid on the pan and cook in the oven for 2 hours.
8. Shred the cabbage as finely as you can and dump into a big bowl.
9. Peel and grate the carrot and add to the cabbage with the coriander.
10. Mix the sugar, lime juice and vinegar in a cup, season with salt and pepper and pour over the slaw mix to combine.
11. Remove the shoulder from the pan after the 2 hours are up and put to one side.
12. Put the pan on the hob and reduce the liquid by at least half until it has a syrupy consistency.
13. Take the fat off the shoulder and discard.
14. Pull the rest of the pork into strips using two forks... it should fall apart.
15. Pour the syrupy juices back over the pulled pork.
16. Serve the warm pork with a little of the crispy shredded lettuce, pickled slaw and a dollop of the sour cream, with optional chilli, all piled into a corn taco.
17. Best served with a Mexican beer.

pork, ground cumin, paprika, tomato ketchup, white wine vinegar, onions, bay leaves, handful of fresh oregano, orange, red cabbage, carrots, fresh coriander, sugar, lime, white wine vinegar, taco shells

Taken from www.lovefood.com/guide/recipes/16993/pulled-pork-and-pickled-slaw-tacos-recipe (may not work)