Braised Pork Shoulder Tacos

Ingredients

• 2 tbsp. Olive Oil
• 1 large Onion, halved and sliced
• 1 Garlic bulb, cloves peeled
• Shredded Ginger
• 1 tbsp. ground Cumin
• 2 tbsp. Paprika
• 2 tbsp. ground Coriander
• ½ -1 tsp. Cayenne Pepper
• 1 cup Apple Cider Vinegar
• 5 1/2 boneless Pork Shoulder or Leg
• Salt & Pepper

For the Escabeche:

• 3 Carrots, shredded with a julienne peeler or coarsely grated
• 1 Red Onion, finely chopped
• 3 Tomatoes, chopped
• Handful fresh Coriander
• Juice of 1 lemon
• 1 tbsp. Olive Oil
• Salt & Pepper

Directions

1. Heat the oil in a large frying pan. Fry the onion, garlic and ginger for about 10 mins.
2. Stir in the spices, pour in the vinegar and stir well. Tip into the slow cooker and add 1 tsp. salt and pepper.
3. Add the pork, turn in the mixture to coat it, then arrange it in the pot so it is rind-side down.
4. Cover and cook on low for 7-8 hrs.
5. Meanwhile, make the escabeche. Mix the carrot with the onion, tomato and coriander, then toss just before serving with the lemon juice and oil.
6. Remove the rind and fat from the pork and skim all the fat from the juices, then shred the meat into the juices.

Pro Tips

Serve with warm flour or corn tortillas.