portions Serves 4
- Pig shoulder, cut into several large pieces 2 kg
- Vegetable oil 60g
- Salt 5g
- 1 Onion Finely Chopped
- 1 Clove Of Garlic
- Lime Juice 20ml
- Cumin Powder 5g
- Chilli Powder 10g
- Chicken Broth 1600ml
- 8 Tacos
Heat the oil in the preheated Dutch oven at the highest level.
Salt the pork and sear for 10 minutes on all sides in the Dutch oven.
Add onions, garlic, lime juice, chilli powder, oregano and cumin and pour over the chicken stock.
Bring everything to a boil, reduce the heat and continue to simmer on a medium setting for approx. 2 1/2 hours with the lid closed until the meat is tender. Remove the Dutch oven from the grill and place the pieces of meat on a baking sheet covered with baking paper. Season with a little salt and drizzle a little cooking liquid.
Save the rest of the liquid and set aside.
Braise pork brown in a preheated grill at medium temperature for approx. 30 minutes, Drizzle with a little cooking liquid every 10 minutes and separate the meat with fibres while braising with two forks. Fill the meat into burritos and serve with kale guacamole, fresh coriander and spicy salsa.