4tbsphot sauceI like a mixture of Cholula, Habanero, and Ancho chilli
4tbspwhite wine vinegar
For the slaw
½red cabbagethinly sliced
3spring onionsfinely sliced
Handful fresh corianderto taste
Mayonnaiseto taste, approx. 250ml
Hot sauceto taste, approx. 50ml
1tbspwhite wine vinegar
For the pickled onions
2red onionsthinly sliced
2tbspwhite wine vinegar
Prepare the pork and roughly chop one red onion, then add to a large, non-reactive bowl with all of the marinade ingredients. Mix and place in the fridge to marinade overnight, or for at least 8 hours.
Heat oven to 160C/Gas 3 and transfer the pork and marinade to a casserole dish. Cover with a lid and place in the oven for 4 hours, until the pork is tender but isn’t too giving. Break up with kitchen tongs and move to a serving bowl.
While the pork is cooking, make the slaw by adding the red cabbage, grated carrot, sliced spring onions, and chopped coriander to a large mixing bowl. Add a tablespoon of white wine vinegar and mix.
Mix the mayonnaise with enough hot sauce to produce a liquid with a similar colour to Marie Rose sauce. Mix with the other slaw ingredients and chill in the fridge for at least an hour.
At this point, make the brown sauce salsa (recipe below).
To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with boiled water and leave to stand for 10 minutes. Drain, then stir in the vinegar and caster sugar. Stand for at least 10 minutes before serving.
Warm the tacos in a frying pan and serve with the pork, slaw, pickled onions, brown sauce salsa, and plenty of napkins.