Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!
- Preheat oven to 160°C/140°C fan-forced. Combine paprika, coriander, cumin, cayenne pepper, sea salt and black pepper in a small bowl. Place pork on a large board. Rub all over with spice mixture.
- Heat oil in large, heavy-based, flameproof casserole dish over medium-high heat. Add pork. Cook, turning occasionally, for 8 to 10 minutes or until browned all over. Transfer to a plate.
- Add flour to dish. Cook, stirring, for 2 minutes. Gradually stir in stock and apple juice until combined. Add bay leaf. Bring to the boil. Add pork. Cover. Transfer to oven. Bake for 3 hours or until pork is tender, turning pork halfway through cooking.
- Remove pork from dish and transfer to a board. Place dish over medium-high heat. Bring to the boil. Simmer, uncovered, for 15 minutes or until thickened.
- Meanwhile, remove and discard rind and fat from pork. Shred meat. Return pork to dish. Cook, stirring occasionally, for 5 minutes or until heated through.
- Heat shells following packet directions. Using a vegetable peeler, cut cucumber into long thin ribbons. Combine cucumber, chilli and coriander in a bowl. Divide pork mixture evenly between shells. Top with cucumber mixture. Drizzle with salsa. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set