Mix all the marinade ingredients together in a small bowl. Place the pork in a non-reactive bowl
add the marinade and turn to coat. Cover with cling film and leave to marinate in the fridge for at least a couple of hours
ideally overnight.
When ready to cook
preheat the oven to 160C/140C Fan/Gas 3. Place the pork and marinade in a roasting dish and cover tightly with foil
making sure it’s well sealed. Cook on a low oven shelf for 4 hours.
Meanwhile
for the pickled pink onions
put the onions in a small bowl
pour over 350ml/12fl oz boiling water and leave to stand for 10 minutes. Drain and return the onions to the bowl. Add the salt
oregano
cumin seeds
cider vinegar and lime juice. Mix well
then cover with cling film and place in the fridge for 2 hours. The onions will pickle and turn pink.
When the pork is cooked
remove from the oven and set aside
still covered
to rest for 20 minutes while you make the tacos.
Turn the oven up to 200C/180C Fan/Gas 6.
Take two muffin trays and turn them upside down. Lay a tortilla over one of the mounds and poke them down the sides to create a bowl shape. Spray with 4–6 sprays of oil. Repeat with the remaining tortillas. Bake for 7–8 minutes or until the tortilla cases are golden-brown.
Remove the foil from the pork and shred the meat
using two forks. Mix the pork well with the marinade and pan juices. Place back in the oven for 15 minutes or until heated through.
Place a tortilla bowl on each plate and fill with a pile of pulled pork. Arrange the shredded lettuce and tomatoes on the side. Top with the pickled pink onions and coriander and serve straight away.
