5kg boneless pork scotch roast
30g packet Old El Paso Taco Spice Mix
2 cloves garlic, finely grated
Finely grated zest and juice of 1 lime
2 Tbsp extra virgin olive oil
1 Tbsp honey
10 mini flour tortillas, warmed, grilled (see Preparing tortillas box in the Tex Mex Fiesta cookbook)
2 cups shaved red cabbage
Sour cream, to serve
1 avocado, diced, to serve
Old El Paso Green Jalapeños, to serve
Pickled pineapple (recipe on p30 of the Tex Mex Fiesta cookbook), to serve
Use a small sharp knife to pierce pork all over (about 20 incisions). Put in a large zip-lock bag with spice mix. Massage to coat. Add cola, garlic, lime juice and zest. Massage. Set aside for 1 hour or overnight to marinate.
Preheat oven to 150°C fan-forced (170°C conventional). Heat a large lidded heavy-based saucepan over high heat. Add oil. Remove pork from marinade (do not discard marinade) and brown pork in pan, turning occasionally, for 10 minutes.
Pour in reserved marinade. Bring to a gentle simmer. Cover with lid and transfer to oven. Roast for 3 hours or until pork is fall-apart tender.
Remove pan from oven. Increase heat to 250°C fan-forced or turn oven grill to high. Remove lid, transfer pork to a small roasting pan and use 2 forks to shred meat into bite-sized chunks. Pour 1 cup of the pan juices over the top. Drizzle with honey. Set aside saucepan with remaining pan juices.
Return pork to oven. Cook for 5 minutes or until top is crunchy and slightly blackened.
Meanwhile, return saucepan to stove over a high heat. Boil pan juices rapidly for 5 minutes or until liquid has reduced by about 1/2 and formed a rich sauce. Transfer to a small serving jug.
Top grilled tortillas with cabbage, shredded pork, sour cream, pan sauces, avocado, jalapeños and pickled pineapple. Serve with more pickled pineapple on the side.