Recipe Inspiration

Ingredients...

50g Street Food Chef Dark Mexican Seasoning

5g dried oregano

0.5g ground cloves

1g ground cinnamon

49g garlic – peeled

250ml orange juice

80ml lime juice

75g red onion – 1/2 for blender, remainder sliced

2 bay leaves

1.5kg pork shoulder – cut into 4-inch pieces & skin off

20 corn tortillas

Pickled red onions

300g red onions

45g chilies – sliced

125ml lime juice

170ml orange juice

5g salt

Method...

2. In a blender add the garlic, orange and lime juice, 1/2 the red onion, oregano, Street Food Chef Dark Mexican Seasoning, cloves and cinnamon. Blend until puréed.

3. In a large container, add the meat and pour over the marinade. Massage, place the bay leaves and remaining red onions, leave for 8 hours to marinate in the fridge.

4. Remove the meat from the container and place in an oven dish with a lid. Bake for 3 hours or until the meat is tender. Shred the meat when cooked.

5. While the meat is cooking, prepare the onions for pickling.

6. Place all the ingredients in a container with a lid, leaving until needed.

7. Serve.