Pulled pork tacos with pineapple salsa

1½ kg boneless pork

shoulder, rind removed and cut into 6 chunks

2 garlic cloves, crushed

2 tbsp tomato purée

1 tbsp chipotle paste

1 orange

, juiced

2 limes

, juiced

432g can pineapple

, juice only (save the chunks for the salsa, below)

2 tsp dried oregano

2 tsp smoked paprika

1 tsp ground cumin

1 tsp ground coriander

grating of fresh nutmeg

For the pineapple salsa

432g can pineapple

, drained

½ red onion, finely chopped

handful of coriander, chopped

1 lime

, juiced

1 red chilli, chopped (optional)

To serve

8-10 taco shells or wraps

½ red cabbage

, finely shredded

1 avocado

, sliced

100ml soured cream (optional)

Method to cook

Put the pork in a large, lidded ovenproof dish with the remaining ingredients and mix well to coat. If you can, chill and marinate overnight.

Heat the oven to 140C/120C fan/gas 1. Put the lid on the dish and cook on the middle shelf for 4 hrs. Check after 2 hrs and spoon over the juices. Check the meat is tender by pulling it apart with two forks. If it resists, cook for 1-2 hrs more.

Mix the ingredients for the salsa in a bowl and warm the tacos. Shred the pork and remove any fat or sinew. Serve with the cabbage, avocado, soured cream and salsa.