Pulled pork tacos recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Remove the string from the pork, unroll, then pat dry with kitchen paper. Mix the paprika, oregano and 1 tsp salt, then rub over the pork. Heat the oil in a frying pan over a medium-high heat, then add the pork and sear for 6-8 mins until browned all over.
2. Transfer the pork to a hob-safe roasting tin. Add the garlic, chilli flakes, onion, beer and orange juice. Bring to the boil, then cover, transfer to the oven and cook for 4½ hrs or until very tender, basting every 40 mins. If needed, add a splash of water to stop it drying out too much. Uncover for the final 30 mins.
3. Meanwhile, in a bowl, mix the red onion with the lime juice and a pinch of salt; set aside for 20 mins, then drain.
4. Remove the pork, discard the skin and fat, then shred. Return to the tin; coat in the cooking juices. Add a splash of water and bring to a simmer in the tin on the hob, adding a litt more water, if needed, to create a fairly thick sauce. Serve in the tortillas with the pickled onion, coriander, lime wedges and radishes, along with jalapeños and soured cream, if you like.

• See more Pork recipes

• Freezing and defrosting guidelines

  Freeze pulled pork only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.