Slow-cooked Pork Taco by Barry Horne
1kg boneless pork shoulder
Provenance Ancho rub
1 glass of water or white wine.
Preaheat the oven to 160 deg C.
Cover the pork in the Provenance Ancho rub and make sure it is completely coated.
Place the shoulder in a small deep baking tray.
Place in the oven and cook uncovered for 30 mins, after that time cover with baking parchment and tin foil over the top and put back in the oven. Lower the heat to 140 and cook for 1hr 30 mins . Remove and leave covered to rest for around 20 mins.
Once rested, take off the foil and baking parchment and start to shred the meat with tongs or your hands and mix with all the juices in the tray.
Keep warm while you warm the tacos and get the rest of the ingredients ready. Add the pork to the taco and the salsas as desired.