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How to make Slow roasted spiced apple pork tacos

Yield = 10
Prep time: 0:25
Cook time: 3:30
Total time: 3:55

Ingredients

  • 1 tablespoon smoked paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1kg boned pork shoulder
  • 1 tablespoon 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

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.