My go-to dish when entertaining a crowd. The pork is packed with flavour, accompanied by a zingy and sweet pineapple slaw, smokey chipotle mayo and chunks of crackling! 

It's important that you use chipotle hot sauce instead of regular as it adds a nice smokey flavour to the pork. The pork is designed to be spicy, decrease or increase the amount of chili depending on taste. 


Makes 10-12 tacos


1.25kg pork shoulder
2 tablespoons olive oil
6 teaspoons ground cumin
3 teaspoons smoked paprika
2 teaspoon dried oregano
1 medium fresh chili, diced (optional)
2 tablespoons brown sugar
3 clove of garlic, minced
3 tablespoons chipotle hot sauce
2 tablespoons apple cider vinegar
330ml apple cider
1 cup chicken stock
Salt and pepper
Extra chipotle peppers or hot sauce (optional)

1 Pineapple, skin removed and cut into rings
1/4 red cabbage, shredded
1/2 red onion, sliced
1 lime
1/2 cup fresh coriander leaves
1/2 medium chili, sliced, (optional)

2 tablespoons chipotle mayo
zest of half a lime
1/2 cup mayonnaise

Soft corn or flour tortillas
Fresh coriander leaves
Sliced jalapenos
Lime wedges
Your favourite hot sauce



Preheat the oven to 200°C.

Using a sharp knife slice the skin off the pork shoulder being careful to keep it as one whole piece then wrap the skin and place in the fridge. Massage olive oil, cumin, smoked paprika and oregano into your pork. Place a heavy based casserole dish over a medium heat. Add the pork and fry on all sides until just beginning to colour, add a little more olive oil it it starts to stick. Add the, chipotle sauce, brown sugar, minced garlic, apple cider, vingera and chicken stock and bring to the boil. 

Place the casserole dish in the oven for 20 minutes until pork is golden brown. If the liquid level is no longer covering at least a third of the meat add a little water. Reduce the heat to 160°C and place the lid on the casserole dish. Continue to cook for 4 hours until the meat is really soft and falling apart. This time will differ depending on the size of your pork. Baste the meat regularly with the juices. 

Remove from oven and place on the stove top over a low heat. Add a little water to lift any of the sticky caramelised bits stuck to the bottom of the pot and season with salt and pepper. Using two forks pull the meat apart, discard of any bones and drain off any excess fat. If need be gently simmer to reduce any extra fluid. If you're after a little more kick add 3 more tablespoons of chipotle hot sauce or sliced chipotle peppers. 

Turn oven up to 220°C. Remove pork skin from fridge and pat dry with a paper towel. Using a sharp knife, score the skin and rub generously with salt. Place on a lined baking tray and bake for 30 minutes or until golden and crackling. Cut in to small chunks and sprinkle over tacos. 

Heat a skillet pan over medium heat, add a little olive oil and fry the pineapple until golden brown on both sides, then set aside to cool. Cut pineapple into smaller chunks and add to a bowl with your red cabbage, red onion, juice of 1 lime, sliced chili and coriander leaves. 

In a small bowl combine all mayo ingredients and drizzle over tacos.