Tortillas, tortillas, tortillas!

taco

Pulled Pork Tortillas With Radish, Rocket, Minty Yoghurt + Feta Cheese.

Makes around 12–16 tortillas 

For the pulled pork: 

2 tbsp olive oil

1kg / 2lb 3oz pork shoulder

2 garlic cloves, crushed

1 large red onion, sliced

2 tbsp sweet paprika

2 tbsp ground cumin

juice of 2 oranges (about 3/4 cup)

1 1/4 cups water

1 tbsp honey

2 tsp salt flakes

To serve: 

  • 12–16 fresh tortillas
  • 5 or 6 thinly sliced radishes
  • 3–4 cups rocket leaves
  • 1 batch minty yoghurt
  • 1 block of feta cheese
  • smoked paprika or chilli sauce to serve, optional 
  1. Preheat the oven to 160°C / 320°F / Gas Mark 3. 
  2. Heat an oven-proof baking dish (with a lid) on the stove top over a medium heat. 
  3. Once the dish is hot, add the olive oil and the pork shoulder, and cook the pork on each side for 5 minutes, until the meat is golden brown and sealed. 
  4. Add the onion slices, garlic and the paprika and cumin to the dish, and fry for 3–4 minutes or until the spices are fragrant and toasted. 
  5. Add in the orange juice and water. Give it a little stir. 
  6. Drizzle the top of the meat with honey and sprinkle with salt.
  7. Bake in the oven, with the lid on, for 3 hours, turning the meat once after an hour or so.
  8. Shred the meat with two forks, stirring in the dark juices that have formed in the pan.
  9. Serve hot or warm, wrapped in fresh tortillas with sliced radishes, rocket, minty yoghurt, a sprinkling of feta cheese and a dusting of smoked paprika or some chilli sauce. 

For the yoghurt: 

Makes around 1 1/2 cups 

  • 1 cup natural yoghurt
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • salt and pepper, to taste
  • 1 cup loosely packed mint
  1. In a small bowl, mix together the yoghurt, vinegar, honey, and salt and pepper.
  2. Finely chop the mint and stir into the yoghurt.
  3. Taste and adjust seasonings as desired.
  4. Store in a glass jar in the fridge for up to 3 days.

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