Nico's Irish stout pork tacos with pineapple salsa

Ingredients

Serves: 6-8
Time: Prep 15 minutes
Cooking: 3.5 hrs

• 3 kgs of boneless pork shoulder, cut into half fist sized cubes
• 2/3 oranges, quartered - leave the skin on
• 10 garlic cloves
• 1 can of Irish stout - you can use non alcoholic stout or cola if preferred
• 2 onions, quartered
• 1 tbsp cumin
• 1 tbsp dried oregano
• 3 bay leaves
• Mini soft corn tortillas to serve

For the pineapple salsa

• 2 white onions, finely diced
• Handful coriander
• 400g pineapple, tinned or fresh, diced

Method

1. Place the pork in an oven proof pot with the garlic, bay leaves, cumin, oregano , oranges , stout and onions.
2. Place a lid on the pot and cook in an oven at 150C for 3 hours until pork is tender
3. Remove the pork from the pot and save the braising liquid.
4. As pork cools, remove the oranges and bay leaves and simmer the braising liquid
5. When the meat and the liquid has been separated, spread the meat over a baking sheet, drizzle with some of the braising liquid and roast for on a high heat until the outside is crispy
6. When the pork has cooled, shred it using two forks.
7. To make the pineapple salsa, soften the white onion in water for 10 minutes before draining off the water and mixing with the diced pineapple and chopped coriander
8. To assemble, first warm your tortillas over your gas flame or in a hot pan, then fold and fill with the shredded pork and the pineapple salsa.