Pulled pork tortillas

Serves6 people

Preparation15 minutes

Cooking time2½-3 hours

Ingredients 

2 tbs canola or sunflower oil
1.4 kg pork scotch fillet, cut into 6 pieces
1 cup fresh orange juice
1 tsp dried red chilli
⅓ cup red wine vinegar
1 tbs dried oregano
2 tsp cumin seeds
¼ cup caster sugar
100ml white wine vinegar
2 red onions, thinly sliced
12 tortillas

Method

1. Heat oil in a large heavy-based flameproof pot. Brown the pork until golden. Combine juice, chilli, vinegar, oregano and cumin in a jug and pour over pork.
2. Bring to the boil, reduce heat and simmer, covered, for 2-2½ hours or until very tender. For the last half hour of cooking remove lid to allow cooking juices to reduce.
3. Remove pork and reduce sauce until thick. Return pork to pot. Using 2 forks, shred the pork into strips.
4. Meanwhile, cook sugar and vinegar over a medium heat until sugar dissolves. Pour over onions and cool.
5. When ready to serve, heat a frying pan over high heat. Warm the tortillas by cooking them for 30 seconds each side.
6. Wrap in foil while you cook the remaining tortillas. Top the warm tortillas with pork and onions.
    

Serving suggestionAvocado, lime wedges, grated carrot and coriander.

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