Over 12 hrs (for the meat), 1 hr resting time
For 8 people

For the red onion relish:

  • 200ml red wine vinegar
  • 200ml water
  • 50g sugar
  • 2 red onions

For the herb and avocado sauce:

  • 1 avocado
  • 6 tbsp mayonnaise
  • 6 bsp sour cream
  • fresh mint
  • fresh coriander
  • fresh tarragon
  • pepper
  • salt

For the meat:

  • 1kg boneless pork shoulder
  • pepper
  • salt
  • 4 tbsp paprika powder
  • 1 pinch of chilli powder
  • 1 tbsp cumin powder
  • 4 tbsp tex-mex spices
  • 1 tbsp brown sugar
  • apple juice

To complete the dish:

  • coleslaw
  • 16 to 20 tortillas
  • 125g sour cream
  • 1 handful of fresh coriander
  • Take the meat out of the fridge one hour before starting.
  • Pre-heat the oven to 120°C.
  • Mix together all the spices and the brown sugar for the meat. Make cuts in the meat, rub the spice mix in and place in an ovenproof dish.
  • Put the dish in the oven once it has reached the correct temperature. Cook for 7 to 8 hours, until the core reaches 88 to 90°C. Baste with apple juice once an hour. Cover the meat with aluminium foil as soon the herb mix begins to take colour.
  • Prepare the marinated onion. Pour the vinegar, sugar, and water into a small pot and bring to a boil. Finely chop the onion and add it to the marinade. Turn off the heat and let cool.
  • Mix together all the ingredients for the avocado sauce: herbs, mayonnaise, sour cream, and avocado pulp.
  • Once the meat is cooked, take it out of the oven and shred using two forks or shredder claws.
  • Serve each part of the dish in a smart bowl, and place them at the centre of your dining table. Heat up the tortillas just before serving.