ACHIOTE PORK TACOS

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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.