Boneless shoulder of pork (1.8 kg serves roughly 8)
1 tbsp sea salt
1 tbsp smoked paprika
2 tsp dried thyme
1 tsp black pepper
1 tbsp dark muscovado sugar
2 red onions, roughly sliced into quarters
4 garlic cloves, sliced
2 oranges, juiced and peeled zest
20ml apple cider vinegar
240ml chicken stock
200ml barbecue sauce
1 tbsp honey
2 tbsp chipotle paste
1 tbsp honey
Charred Pineapple salsa:
1 fresh pineapple, cored peeled and cut into wedges
Handful of fresh mint, finely chopped
2 fresh chillies (green and red)
1 red onion, finely diced
1 lime, juiced
Lettuce or other salad leaves
Fresh coriander, chopped to serve
1. Take the pork out the fridge an hour before you want to use it so it warms to room temperature. Preheat the oven to 220C fan and place the pork shoulder in a deep roasting tin or casserole dish. Pat it dry with paper towels. Mix together the spices, and salt and rub all over the meat. Place the pork in the oven, uncovered for 40 minutes until browned over then take out the oven and turn the heat down to 140C fan.
2. Scatter around the onions, garlic and orange peel. Pour the orange juice, cider and chicken stock into the bottom of the roasting tin and stir through the sugar. Cover with two layers of foil and place back in the oven for 4-5 hours until tender enough to be pulled apart with a fork. Check every so often to see if its getting too dry and baste with the juices in the pan if it is.
3. When the pork is cooked through, turn the heat up to 220C fan and cook for another 15 minutes to crisp up. Take out and leave to rest for 30 minutes, covered with an airy sheet of foil. Transfer the pork to a chopping board, preserving the roasting tin and the juices. Pull apart the meat with two forks and cut up the crackling.
4. Put back in the roasting tin to mop up the juices and stop it from getting dry. Stir through the bbq sauce, chipotle paste and honey so it is evenly distributed throughout the meat. Place back in the oven on a low heat, covered with foil to keep warm or reheat when serving.
5. To make the pineapple salsa, dry fry the pineapple wedges in a frying pan turning over until charred and partly blackened. Take out the frying pan and leave to cool before chopping into small chunks. Place into a bowl and add the lime juice and rest of the salsa ingredients, all finely chopped. Stir through and season with salt ready to serve.
6. Warm the tacos through in the oven for 5 minutes. Line with chopped lettuce leaves and place a generous amount of pulled pork on top. Whisk up the chipotle mayo ingredients and spoon on top the charred pineapple salsa. Scatter over fresh chopped coriander.