Serves 8-10
Ingredients
2.5kg bone-in Pork Shoulder
Sea Salt and Black Pepper
2 tablespoons Lard (for a truly Mexican feel lard is the fat of choice)
1 medium Onion, diced
2 large cloves fresh Garlic, minced
240 ml Chicken Stock
60ml Cider Vinegar
2 Chipotles in Adobo, minced
2 tablespoons Honey
1 teaspoon Toasted Coriander
1 teaspoon Toasted Cumin
1/4 to 1/2 teaspoon Cinnamon
The Tortillas
300g to 450g Shredded Chipotle Honey Pork
4 x 8 inch Soft Flour Tortillas
220g grated Munster Cheese
Pickled Jalapenos
Coriander
Guacamole
Method
Pre heat oven to 150°C
Let the pork come to room temperature. Pat it down with paper towel, and season with salt and black pepper. Heat a large oven proof pan over medium high heat. Measure and add in a heaped tablespoon of lard. Once the lard is hot, sear each side, and, the ends of the pork shoulder for 5-6 minutes, until a dark golden brown crust forms. Remove the seared pork to a plate.
Reduce the temperature under the pan to medium, and add in the diced onions. Stir, scraping up the brown bits on the bottom of the pan, and, cook the onions until they start to turn translucent, and, golden around the edges. Add in the minced garlic, and, cook for one minute before transferring the onion/garlic mixture to a clean plate.
Add the chicken Stock, and, the minced chipotles, cumin, coriander, cinnamon, cider vinegar, two tablespoons of honey, and, the cooked onions and garlic. Stir to combine.
Place the pork shoulder back in the pan, and pour the chipotle/honey mixture over the top, and cook for 4 hours.
Remove the pork shoulder to a large cutting board. Pour the remaining liquids from the pan into a large bowl. Once the fat has risen to the top, use a large spoon and skim it off the top and discard.
Use forks to shred the pork and place it into a bowl, and add spoonfuls of the chipotle/ honey mixture over thetop if desired.
Preheat a griddle, or large skillet over medium heat. Lay down the tortillas and sprinkle evenly with grated Munster cheese. Top one half of the tortilla with the shredded chipotle honey pork and fold the other half over top. Once the bottom is golden flip and cook until golden brown.
Serve with guacamole, pickled jalapenos and torn coriander.
With thanks to Simon and Caitlin for pointing us in the right direction.
(based on an original slow cooker recipe from simply scratch)
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