ACHIOTE PORK TACOS
Prep time: 15 minutes
Cook time: 3 hours
Serves: 5
Ingredients
1.5kg Pork shoulder (bone out)
2 avocados sliced
1 cos lettuce washed and finely shredded
300g grated tasty cheese
12 pack Old El Paso stand and stuff mini tortillas
Achiote marinade
100g achiote paste
Juice 2 oranges
10 x Old El Paso Jalepenos
2 tablespoons Jalapeno pickling liquid
2 cloves garlic
2 teaspoons salt
Method
Add all marinade ingredients into a food processor and blend well.
Line a deep baking tray with baking paper, place the pork shoulder on the baking paper and pour the marinade over the top and massage the marinade in so it covers all of the pork shoulder. Place another sheet of baking paper on top.
Roast for 3 hours at 180 degrees Celsius.
Remove pork from oven and allow to cool for 20 minutes. Then using 2 forks pull the pork apart.
5 minutes before serving warm up the stand and stuff tortillas in the microwave on high for 20 seconds or by placing them on a medium/hot pan for 1 minute to warm and soften.
Assemble tacos with some cheese, pulled pork, lettuce and avocado.
Tips
Achiote paste can be found at specialty Latin American groceries or online.