Mexican Pulled Pork Taco - Cochinita

Ingredients:

1kg pork leg or shoulder, cut into 5cm chunks

Pork Marinade

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

50g achiote paste

1 brown onion, halved

1 garlic clove

1 tbsp sea salt flakes

Pickled Red Onion

1 red onion, thinly sliced

1 lime, juice

½ tsp sea salt flakes

To serve

Gluten free corn tortillas

Red cabbage, shredded

Coriander, chopped

Method:

Combine all marinade ingredients in a food processor and blitz to form a smooth paste.

Place pork in a pressure cooker or large pot and pour over marinade. Close the lid and cook in a pressure cooker for 1 hour on low setting or 2.5 to 3 hours on low heat in a regular pot. Whilst pork is cooking prepare the pickled onion by combining onion, lime juice and sea salt in a bowl. Set the onion aside for 1 hour to pickle. Once tender, use 2 forks to shred the pork.

Cook tortillas directly on open fire for maximum heat and crispy edges. Heat on one side for about 10 seconds and flip over for another 10 seconds. If you’d prefer to use a frypan, cook tortillas over dry heat. Cover tortillas with a tea towel to keep warm and soft.

To serve fill warm tortilla with pork, pickled onion, cabbage and coriander.