We love Mexican-style food, it’s so simple but packed full of flavour. These paleo tortillas are so easy to make that you’ll wonder why anyone buys the packaged ones.
1 kg pork shoulder, rind attached
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons sweet paprika
4 large red onions, thickly sliced
200 g red cabbage, very thinly shredded
4 baby fennel, trimmed, fronds picked, very thinly sliced
½ cup fresh coriander leaves, chopped
1 large avocado, chopped
200 g mixed coloured baby tomatoes, halved
2 long green chillies, thinly sliced diagonally
8 Tortillas, to serve
lime cheeks, to serve
1. Preheat your oven to 180°C/160°C fan-forced.
2. Rub the flesh side of the pork shoulder with the combined ground cumin, ground coriander and sweet paprika. Season with sea salt and ground black pepper. Place the onions in a large, heavy-based roasting pan. Rest the pork, skin side down, on the onions in the pan. Cover with a sheet of non-stick baking paper, then two pieces of foil. Bake for 3 hours or until the meat falls apart and will flake easily when shredded with two forks. Remove from the oven and stand, covered, for 10 minutes to rest. Remove and discard the pork rind and any excess fat. Leaving the pork in the pan, shred the flesh with two forks, then toss through the pan juices and onion. Cover to keep warm.
3. Combine the cabbage, fennel, fennel fronds and coriander leaves.
4. Top the warm tortillas with the shredded pork mixture, cabbage mixture, avocado, tomato and chilli. Serve with lime cheeks.
The Carousel thanks Clean Living Fast Food by Luke Hines and Scott Gooding, published by Hachette Australia ($29.99) for this recipe.