INGREDIENTS
For the mojo marinade and pork loin:
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1 large handful cilantro leaves, finely chopped
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1 handful mint leaves, finely chopped
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1/2 cup finely chopped parsley
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1/2 cup fresh oregano leaves
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8 garlic cloves, crushed (about 1/2 cup)
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1 red chili, finely chopped (keep the seeds if you like it hot)
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Zest and juice of 4 limes
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Zest and juice of 2 oranges
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Zest and juice of 2 lemons
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1 Tbsp fresh apple cider
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1 teaspoon ground cumin
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3/4 cup plus 3 tablespoons olive oil
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1 (6 1/2–7-pound) pork loin
For the apple slaw:
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2 Pristine apples, coarsely grated
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1/3 head red cabbage, coarsely grated
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1 garlic clove, crushed
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1 red chili, finely chopped (keep the seeds if you like it hot)
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8 spring onions (scallions), finely sliced
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1 handful cilantro, leaves picked
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1 1/4 cups white wine vinegar or apple cider vinegar
For serving:
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12 tortillas
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1 teaspoon mixed dried herbs
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3 avocados, sliced
INSTRUCTIONS
Marinate and cook the pork:
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Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
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Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
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Preheat the oven to 425°F.
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Heat reserved 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
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Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143–149°F. Remove from the oven and rest for 10 minutes before slicing.
Make the slaw:
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Put the apple, cabbage, garlic, chili, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
To assemble:
Assembling a taco is a very personal thing so we’re not going to tell you how to make yours, but here’s how we do ours:
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Preheat the oven to 350°F.
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Wrap my tortillas in foil with the dry herbs and stick them in the oven.
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With a warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw.
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Wrap it up and there’s no holding back. So get in there like a shot of tequila and make a mess!
| Adapted from Epicurious/Guy Turland