Adobo Spiced Pulled Pork, Chipotle Aioli, Pineapple Salsa and Lime Sour Cream Tacos
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Slow-roast pork shoulder in an Adobo spiced blend at a low heat for 14 hours.
Shred the pork.
Chipotle Aioli
Make a mayonnaise. Add smoked pureed chipotle and lemon juice to taste.
Pineapple Salsa
Dice a pineapple, red onion and red chilli.
Add a splash of red wine vinegar and a pinch of sugar.
Mix through finely, chopped chives.
Lime Sour Cream
To the sour cream, add lime zest and juice, and a pinch of salt.
Add one-part lime juice to six-parts sour cream.
Assemble
Heat soft-shell 15-centimetre corn tortillas on the grill until lightly toasted.
Stuff with the pulled pork, aioli, salsa and lime sour cream.
Top with leafy herbs.
SoCal Cantina co-owner Ben Blomeley recommends a Tommy’s Margarita (Espolon Tequila, lime and agave) to accompany this dish.
