Name: Slow-roasted spiced apple pork tacos
Prep time: 25 min
Cook time: 210 min
Total time: 235 min
Yield: 1
Cuisine: mexican
Ingredients: 10.00 gm smoked paprika; 2 tsp ground coriander; 5.00 gm ground cumin; 1/4 tsp cayenne pepper; 0.60 gm sea salt; 1/4 tsp freshly ground black pepper; 1kg boned pork shoulder; 18.20 gm olive oil; 62.50 ml plain flour; 510.00 gm chicken style liquid stock; 131.25 gm sparkling apple juice; 1 dried bay leaf; 10 jumbo taco shells; 1 Lebanese cucumber; 1 small red chilli, seeded, thinly sliced; 125.00 ml fresh coriander leaves; 125.00 ml bottled mild tomato salsa

Slow-roasted spiced apple pork tacos

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Prep Time:
25 minutes

Cook Time:
210 minutes

Total Time:
235 minutes

Elevate your taco game with a delicious Mexican twist using this fabulous filling!

Ingredients:

10.00 gm smoked paprika
2 tsp ground coriander
5.00 gm ground cumin
1/4 tsp cayenne pepper
0.60 gm sea salt
1/4 tsp freshly ground black pepper
1kg boned pork shoulder
62.50 ml plain flour
510.00 gm chicken style liquid stock
131.25 gm sparkling apple juice
1 dried bay leaf
10 jumbo taco shells
1 Lebanese cucumber
1 small red chilli, seeded, thinly sliced
125.00 ml fresh coriander leaves
125.00 ml bottled mild tomato salsa

Instructions:

Preheat the oven to 160°C/140°C fan-forced. In a small bowl, mix paprika, coriander, cumin, cayenne pepper, sea salt, and black pepper. Place the pork on a large board and generously coat it with the spice mixture.
In a large flameproof casserole dish, heat oil over medium-high heat. Add pork and cook, turning occasionally, for 8 to 10 minutes until browned all over. Transfer to a plate.
Sprinkle flour into the dish and cook while stirring for 2 minutes. Slowly blend in stock and apple juice until well combined. Toss in a bay leaf. Bring to a boil and introduce the pork. Cover and bake in the oven for 3 hours until the pork is tender, flipping it halfway through the cooking time.
Transfer the pork to a cutting board. Place the dish over medium-high heat and bring it to a boil. Simmer uncovered for 15 minutes or until the sauce thickens.
Remove the pork rind and fat, shred the meat, then return it to the dish. Cook, stirring occasionally, until heated through, about 5 minutes.
Cook the shells according to the packet instructions. Use a vegetable peeler to make long, thin cucumber ribbons. Mix the cucumber, chili, and coriander in a bowl. Fill the shells evenly with the pork mixture. Add the cucumber mixture on top. Drizzle with salsa and serve.

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