Independent alt-pop label from Melbourne, Australia.

Instructions

You will need:
1kg Pork Shoulder
2x Red Onion
1x White Onion
1x Jalapeno
3x Roma Tomatoes
1x Lemon
1x Lime
Bunch of Cilantro
Cumin
Paprika
Hot Chilli Powder
Stock (vegetable or chicken)
Dr Pepper

PREPARATION:
Remove skin from pork shoulder and set aside.
Dice pork into small cubes and place in large bowl. Add cumin, paprika, and hot chilli powder, and gently mix. 
Finely dice white onion, roma tomatoes, jalapeno, and cilantro. Place in separate bowl, squeeze lemon juice in, and gently mix to make pico de gallo.
Warm tortillas in pan on stove top.

COOKING:
Place pork, 120ml of stock, freshly squeezed lime juice, half a red onion, and half a can of Dr Pepper into Ninja Foodi. 
Put pressure lid on, set to HI, 20 minutes, and begin cook.
Once cook has completed, use quick release valve and wait.
Remove pressure lid, take out red onion, and shred pork with two rubber shredding forks.
Once pork is shredded, close crisping lid, set to air fry on 200c for 10 minutes to lightly crisp.
Once complete, check pork. If not crisped enough, close lid, and crisp again for 5 minutes. 
Remove pork and place in bowl.

SERVING:
Place warmed tortillas on plate, set with pork and pico de gallo, and dig in! Serve with sauces of choice, everyone can make their own tacos with as little or as much filling as they like. Optional serve with guac and refried beans.

I like to fill countless notebooks with letters and spaces, 
then scribble in between some of the pages.

Transmitting from the grooviest, intergalactic frequencies & dripping w/ nostalgia
Bookings: jimmy[@]milkhoneyla.com

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