Food – all food – became an exciting journey. If I didn’t like something, I wondered why, and tried cooking it in different ways. Lucy Tweed X
Serves 8
Ingredients:
- 1.5 kg pork neck
- 16 tacos, soft or hard
Marinade
- 1 cup pineapple juice
- 1 cup barbecue sauce
- 3 tbsp American mustard
- 1 onion, quartered
- 2 tspn coriander seeds
- 1 tbsp cumin seeds
- 2 tbsp dried oregano
- 1 cinnamon stick
- 1 head of garlic, crushed
- 1 tbsp sea salt
- Pickled pineapple
- 2 cups white vinegar
- ¾ cup sugar
- 1½ tbsp sea salt
- 3 cardamom pods, bruised
- 1 whole pineapple, peeled, cored if liked and thinly sliced
Slaw
- 3 cups shredded cabbage
- 2 tbsp kewpie mayonnaise
- Juice of 1 lime
- 2 tbsp chopped chives
- 1 tspn sea salt
Method:
- Preheat the oven to 120°C.
- Combine all marinade ingredients in a heavy ovenproof dish with a lid. Add the pork and turn to coat on all sides.
- Place a piece of baking paper over the pork and press it down into the juices. Pop the lid on, place in the oven and cook gently for 6 hours.
- Remove and allow to cool, then shred the meat with tongs and stir with all the juices, breaking up the garlic and onion as you go. Discard cinnamon stick.
- The pork can be made ahead of time, and reheated to serve.
- For the pickled pineapple, combine the vinegar, sugar, salt, cardamom and 2 cups (500 ml) of water in a saucepan. Bring to a simmer, then allow to cool slightly.
- Place the pineapple in a large airtight jar and pour the pickling liquid over the top. Seal and allow to pickle for at least an hour. Store in the fridge for up to 2 weeks.
- To make the slaw, toss all the ingredients together in a bowl.
- Warm the taco shells then take all the components to the table and let everyone help themselves.
Images and text from
Every Night of the Week
by Lucy Tweed
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