1kg boneless pork roast, with skin
Salt and pepper
3 tbsp extra virgin olive oil
2 cloves garlic, finely chopped
1 onion, chopped
1 jalapeno, finely chopped
½ bunch coriander, roughly chopped
2 tsp cayenne pepper
1 tbsp dried oregano
1 tbsp ground cumin
2 tbsp chipotle in adobo sauce
800ml chicken stock
2 tbsp pickles, finely diced
½ red onion, finely diced
¼ red capsicum, finely diced
1 jalapeno, seeds removed, finely diced
1 tbsp coriander, roughly chopped
Juice of ½ lime
2 tbsp extra virgin olive oil
Salt and pepper
8 corn tortillas, warmed
Remove the skin from the pork and set aside. Season the pork with salt and pepper and add to a hot frypan with a little olive oil. Fry until browned on all sides, then turn off the heat.
In a large pot over medium heat, add the garlic, onion, jalapeno and coriander with a good drizzle of olive oil. Sweat off for a minute then stir through the spices, adding a little more olive oil if it is too dry. Add the chipotle in adobo sauce then the pork and any pan juices. Pour over the beer and stock, then cover with a lid, reduce the heat to low and cook for 1 ½ hours.
Preheat the oven to 200°C and line a baking tray with baking paper. Score the pork skin and place on the lined baking tray. Sprinkle generously with salt and place in the oven for 10-15 minutes until puffed up and crispy. Let cool to room temperature, then roughly chop.
Once the pork is tender, remove from the cooking liquid and shred.
Combine all of the salsa ingredients in a small bowl. Serve alongside the tacos with sour cream and warm corn tortillas.