Sprinkle over the pork, rubbing it into the cuts, over the rind and all over the surface of the meat. Place the shoulder of pork on a rack in an approx. 33 x 30cm roasting tin and roast for 30 ...

Fry for 2–3 minutes, until just softened. Turn up the heat and add the garlic, cooked pork, cumin, coriander and chilli powder, stirring well. Fry over a high heat until the pork is crisp around ...

Place pork roast on top of the onions with fat side up and rub the olive oil over it. Sprinkle with the taco seasoning and ...

For a more paste-like mixture, puree the liquid and peppers together for a smooth texture. You can then rub this onto whole ...

Remove from the oven, let cool slightly, then shred the meat ... shredded pork, and more cheese, then fold over. Bake or fry until golden. Garnish the tacos with tomato and red onion salsa ...

102, El Sauzal. On this occasion, he tried two tacos: a pressed pork rind taco priced at $1.55 dollars ($31 pesos) and a taco called “El Vampiro” priced at $1.75 dollars ($35 pesos). This taco has ...

Joe Valero’s fillings take inspiration from home. And he doesn’t tone down his spicy salsas for Australian palates.