Nico's Cook In, Cook Out airs Wednesdays at 8.30pm on RTÉ One.
Ingredients
Serves: 6-8
Time: Prep 15 minutes
Cooking: 3.5 hrs
- 3 kgs of boneless pork shoulder, cut into half fist sized cubes
- 2/3 oranges, quartered - leave the skin on
- 10 garlic cloves
- 1 can of Irish stout - you can use non alcoholic stout or cola if preferred
- 2 onions, quartered
- 1 tbsp cumin
- 1 tbsp dried oregano
- 3 bay leaves
- Mini soft corn tortillas to serve
For the pineapple salsa
- 2 white onions, finely diced
- Handful coriander
- 400g pineapple, tinned or fresh, diced
Method
- Place the pork in an oven proof pot with the garlic, bay leaves, cumin, oregano , oranges , stout and onions.
- Place a lid on the pot and cook in an oven at 150C for 3 hours until pork is tender
- Remove the pork from the pot and save the braising liquid.
- As pork cools, remove the oranges and bay leaves and simmer the braising liquid
- When the meat and the liquid has been separated, spread the meat over a baking sheet, drizzle with some of the braising liquid and roast for on a high heat until the outside is crispy
- When the pork has cooled, shred it using two forks.
- To make the pineapple salsa, soften the white onion in water for 10 minutes before draining off the water and mixing with the diced pineapple and chopped coriander
- To assemble, first warm your tortillas over your gas flame or in a hot pan, then fold and fill with the shredded pork and the pineapple salsa.
