The Backyard Cook

Ingredients

• 1.2 kilogram boneless pork shoulder
• 4 tablespoons tomato passata
• 2 tablespoons chipotle sauce
• 2 teaspoons dried oregano
• 1 tablespoon fennel seeds, ground
• 1 tablespoon cumin seeds, ground
• 1 tablespoon chilli sauce (I use Sriracha)
• 2 cloves garlic, minced
• 2 onions, finely sliced
• juice of 2 oranges
• 2 avocados
• 1 red chilli, finely sliced
• small handful of coriander
• zest and juice of 1 lime
• salt and pepper
• 1 red onion, very finely sliced
• ¼ cup red wine vinegar
• juice of one lemon
• salt
• 12 small soft shell tacos
• 2 cups finely shredded red cabbage