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Pork Taco Party

A shoulder of pork is the best cut to use for this long, slow cooking method, as the meat is layered with fat which slowly melts away. Try to find a traditional breed, such as Gloucester Old Spot, Saddleback, Black Berkshire, Middle White or Mangalitza. Slow-cooked shoulder of pork can be served in so many ways with so many accompaniments, but I love it as a filler for tacos along with all the toppings.

Preheatthe oven to 180ºC/350°F/Gas Mark 4.

Using a small sharp knife or, better still, a Stanley knife, score the rind of the pork with deep cuts about 5mm apart.

Crush the garlic with the fennel seeds in a pestle and mortar and mix in some salt and pepper and a few chilli flakes (if using). Sprinkle over the pork, rubbing it into the cuts, over the rind and all over the surface of the meat.

Place the shoulder of pork on a rack in an approx. 33 x 30cm (13 x 12 inch)roasting tin and roast for 30 minutes or until the skin begins to blister and brown. Reduce the temperature to 130ºC/250°F/Gas Mark 1 and continue to roast for 5–6 hours until the meat is completely soft under the crisp skin. By this time, the meat should give way and almost fall off the bone. Pour off the delicious pork fat from time to time and save it in jars for roasting or sautéing potatoes another day.


Liftthe crisp skin off the slow-cooked pork, chop and keep warm. Lift the pork off the bones and shred into a large serving bowl.


Strainthe pork pan juices into a measuring jug and pour off and discard all the fat from the surface. Add the rich juices to the pork. Season themeat with salt and pepper, a few chilli flakes and some thyme leaves.Keep hot.


Layout the accompaniments on the table:a pile of soft corn tortillas, a bowl of guacamole or sliced avocado,some tomato salsa, a bottle of hot sauce, some slivered spring onionsand fresh coriander. Bring the hot meat and crackling to the table and allow everyone to help themselves.


Guacamole

1 ripe avocado (Hass if available)

1–2 tablespoons (1 1/4 – 2 1/2 American tablespoons) freshly squeezed lime juice

1 tablespoon (1 American tablespoon + 1 teaspoon) extra virgin olive oil

1 tablespoon (1 American tablespoon + 1 teaspoon) chopped coriander or flat-leaf parsley

freshlyground black pepper

Scoop out the flesh from the avocado and mash it with a fork. Add the lime juice, olive oil and chopped coriander or parsley, and season to taste with black pepper. If you are not serving immediately, cover the surface with a layer of clingfilm and chill until needed.


Tomato and Coriander salsa

4 very ripe tomatoes, chopped

1 tablespoon (1 American tablespoon + 1 teaspoon) chopped red or white onion

1 garlic clove, crushed

1/2–1red or green chilli, such as Jalapeño or Serrano, deseeded and finely chopped

1–2 tablespoons (1 1/4 – 2 1/2 American tablespoons) chopped coriander

a squeeze of organic lime juice

flaky sea salt, freshly ground black pepper and sugar


Mixall of the ingredients together and season to taste with salt, pepper and sugar.


Taken from One Pot Feeds All by Darina Allen, published by Kyle Books


This is a recipe by
Darina Allen
View all my recipes

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