Spicy Pork Tortillas with Salsa

This recipe works in the tortillas with a salsa, or in slices, served in its own juices with a wild rice salad and a nice sharp dressing. You need to prepare the pork the night before or the morning of the footy game and put it into the oven about 4 1/2 hours before kick off. Turn the oven off as the game starts and the meat will be perfect by half time.

Serves:

6
Prep Time:

30 min
Marinating Time:

4 hr
Cooking Time:

4 hr
Primary Ingredient:

Pork
Type of Meal:

Main

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Ingredients

Pork Shoulder

Trimmed of any excess fat and all skin

Salsa

1/2	Cup(s)	Red Onion	Finely chopped
1/2	Cup(s)	Tomato	Diced, flesh seeds and juice discarded
1/2	Cup(s)	Green Capsicum	Diced
1/2	Cup(s)	Mango	Diced (you can use peach or nectarine if you prefer)
2	Whole	Bird's Eye Chilli	Tiny dice, seeds discarded
2	Tbsp	Lime Juice
2	Tbsp	Olive Oil
	Cup(s)	Fresh Coriander	Leaves, chopped
		Freshly Ground Pepper	To taste

The Rub

1	Tsp	MasterFoods Ground Paprika
1	Tsp	MasterFoods Dry Mustard
1	Tsp	MasterFoods Dried Thyme Leaves
2	Tsp	Brown Sugar
1	Tsp	MasterFoods Cayenne Pepper	To taste
2	Tsp	MasterFoods Celery Salt
1	Tsp	Freshly Ground Pepper
1	Tsp	MasterFoods Onion Powder
12	Whole	Tortilla(s)

Directions

Place the pork in the dish that you're going to cook it in. Mix all the dry ingredients in a bowl and rub into the pork.

with the lid of the dish and store in the fridge for 4-24 hours.

Bring the meat back to room temperature, then place in the oven ,covered for two hours, then uncovered for another two hours.

When uncovered, baste every 30 mins with the juice that the meat has produced.

Rest out of the oven for twenty or thirty minutes before serving.

For the salsa just mix all the ingredients in a ceramic bowl and refrigerate if making ahead of time.

To serve, warm the tortillas in the oven and offer them with the salsa and the pork lightly shredded with two forks. It's not pretty but it is delicious.

Or, skip the salsa and tortillas, and slice the meat and place it back in the yummy cooking juices.

Serve the pork and its juices with a wild rice salad or boiled potatoes and a green salad.