Ingredients
5kg boneless pork scotch roast
30g packet Old El Paso Taco Spice Mix
600ml cola
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
Method
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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.
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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.
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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.
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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.
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Return pork to oven. Cook for 5 minutes or until top is crunchy and slightly blackened.
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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.
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Top grilled tortillas with cabbage, shredded pork, sour cream, pan sauces, avocado, jalapeños and pickled pineapple. Serve with more pickled pineapple on the side.