Availability varies by market
The light malty sweetness of Miller Lite stands up to the slight heat of the dish while the refreshing carbonation and crisp finish cuts through the greasiness of the gravy and the richness of the sour cream.
- 2 tbsp. (30ml) Vegetable oil
- 3 pc (25g) Garlic minced
- 2 lbs (900g) Pork Shoulder
- 1 tsp (5g) Ground cumin
- 1 tsp (5g) Chilli flakes
- ¼ cup (60g) Dark brown sugar
- 1 tbsp. (25g) Onion powder
- ½ tbsp. (12g) Ginger powder
- 1 tsp (5g) Fresh ground black pepper
- 1 tbsp. (25g) Kosher salt
- ½ tbsp. (12g) Smoked paprika
- 1 pc Juice and zest of orange
- 2 cups (500ml) Chicken or pork stock
- 8 Soft corn tortillas
- 1 (200g) Red onion thinly sliced
- 1 cup (250ml) Sour cream
- 8 pc Cilantro sprigs to garnish
- In a small bowl stir together the garlic, cumin, chilli, brown sugar, onion powder, black pepper, kosher salt and smoked paprika. This is called a ‘rub’ for the pork.
- Heat oven to 300°F and add oil to a large shallow ovenproof dish.
- Season the pork shoulder with the rub. Make sure to completely cover the whole piece of shoulder. Place in the ovenproof dish.
- Add chicken stock and orange zest and juice to the pan. Cover with aluminum foil and cook in the oven for 2 hours 30 minutes until the pork is tender. While covered and out of the oven, cool to room temperature. Shred the meat using 2 forks. If there is a lot of spicy gravy left in the pan, boil it in a pot to reduce it to about 5 tbs. Add this reduction back to the shredded pork.
- Warm the tortillas according to pack instructions then spoon some of the pork down the centre followed by the red onion. Roll up and arrange in a single layer in the dish.
- Spoon over the soured cream, and bake for 25 minutes until golden and heated through.
- Garnish with cilantro springs.