Slow-roasted spiced apple pork tacos

Recipes / Meat

Come out of your shell to create this Mexican taco meal with a tasty twist, thanks to this fab filling!

Recipe «Slow-roasted spiced apple pork tacos» presented in category Recipes / Meat, to prepare this dish you will need no more 3:30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp smoked paprika, 2 tsp ground coriander, 2 tsp ground cumin, 1/4 tsp cayenne pepper, 1/4 tsp sea salt , 1/4 tsp freshly ground black pepper, 1kg boned pork shoulder, 1 tbsp olive oil , 1/4 cup plain flour, 2 cups Massel chicken style liquid stock, 1/2 cup sparkling apple juice, 1 dried bay leaf, 10 jumbo taco shells, 1 Lebanese cucumber, 1 small red chilli, seeded, thinly sliced, 1/2 cup fresh coriander leaves.

Ingredients:

  • 1 tbsp smoked paprika 
  • 2 tsp ground coriander 
  • 2 tsp ground cumin 
  • 1/4 tsp cayenne pepper 
  • 1/4 tsp sea salt 
  • 1/4 tsp freshly ground black pepper 
  • 1kg boned pork shoulder 
  • 1 tbsp olive oil 
  • 1/4 cup plain flour 
  • 2 cups Massel chicken style liquid stock 
  • 1/2 cup sparkling apple juice 
  • 1 dried bay leaf 
  • 10 jumbo taco shells 
  • 1 Lebanese cucumber 
  • 1 small red chilli, seeded, thinly sliced 
  • 1/2 cup fresh coriander leaves 
  • 1/2 cup bottled mild tomato salsa 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.