Ingredients:1 small Pork Shoulder (Murray Valley)
1 ltr Vegetable stock
1 tsp Ground black pepper
1 tsp Salt (extra for crackle)
1 chopped onion
2 tbsp Soy sauce
2 tbsp oyster sauce
2 tbsp Shao hsing rice wine
1 tsp sesame oil (plus drizzle for crackle)
1 carrot - greated and shredded
1/4 cabbage red - shredded
1/2 bunch coriander - torn
3 sprigs of spring onion - chopped
2 sticks of celery - finely chopped
1 red chilli - finely diced
Kepi Sesame Mayonnaise
Taco shells - hard or soft, dependant on preference
Remove skin from pork shoulder and set aside on a lined baking tray. In a slow cooker or deep pot place stock, shoulder, seasoning and chopped onion. On a medium to low heat slow cook shoulder until tender and is easy to pull apart. Estimated 6-8 hours dependant on size of shoulder.
Rub Salt and drizzle skin with sesame oil. Place skin in oven to make golden crisp crackle. Remove and allow to cool. One cool, chop into bite sized pieces - almost like a crumble
When shoulder is tender remove from stock and allow to cool. With a fork begin to sherd up the shoulder into small sizes.
In a medium fry pan place sesame oil, soy sauce, rice wine and oyster sauce and combine. Transfer shredded pork and coat evenly. Add some of the stock from slow cooking if you would like more of a runny sauce. To balance flavours add a little more oyster and rice wine to bring out more of a BBQ flavour.
In a bowl combine all fresh ingredients apart from avocado, stir through the Kepi sesame Mayonnaise.
Warm up taco shell and lay fresh slaw on the base of the shell. Top with shredded pork and finish with either diced fresh avocado or the crackle crumble.
Note: I used Murray Valley pork for this recipe, it provides great flavour and delivers a succulent and tender result every time. To find out where you can find Murray Valley produce please follow the link provided.