Maple Pulled Pork Tacos

Ingredients

500 g pork shoulder
1/4 cup teriyaki sauce
1/2 pint chicken stock
1/8 cup pure maple syrup (preferably amber syrup for its rich taste)
25 g maple sugar
10 g fresh ginger, grated
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder

Maple pickled onions:

145mL pure maple syrup (preferably amber syrup for its rich taste)
145mL pint white wine vinegar
2 garlic cloves
6 whole black peppercorns

Rest of filling:

25 mini tortilla wraps
1 green pepper, cut into cubes
1 red pepper, cut into cubes
2 Tbs fresh coriander
3 Tbs sour cream

Method

Place the pork shoulder in a slow cooker and pour all the ingredients over. Cook for 3-4 hours on low heat until the pork is fall-apart tender.

Maple pickled onions:

Put the sliced red onions, garlic and black peppercorns into a large jar.

In a pan, boil the maple syrup and white wine vinegar, then pour the mixture into the jar.

Leave to pickle for at least 4 hours.

To assemble:

Put one tablespoon of maple-pulled pork into each tortilla, then top with pickled red onion and peppers.

To finish, drizzle over some sour cream and sprinkle chopped coriander.

Credits: Maple from Canada

Photo Credits: Maple from Canada