Pulled pork tacos with charred corn salsa and pickled onions
Our pulled pork is a real crowd-pleaser, cooked in cola, lime juice and orange juice for a salty, sweet and sour kick.
4 HOURS 30 MINUTES | SERVES 6 | EASY
pork shoulder 2kg, cut into large chunks
ground cumin 1 tbsp
smoked paprika 1 tbsp
onion 1, thickly sliced
garlic 1 bulb, halved horizontally
dried oregano 1 tbsp
scotch bonnet chillies 2, pierced a few times with a knife
cola (not sugar-free) 330ml can
limes 5, juiced, plus extra wedges to serve
oranges 3, juiced
red onions 2, thinly sliced
corn or
wheat tortillas 16 small
coriander a handful of leaves SALSA
corn on the cob 4
spring onions 2 bunches
olive oil for drizzling
avocados 4, peeled, stoned and diced
red chillies 3, finely chopped, plus extra to serve
limes 2, juiced
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the {{IssueName}} edition of {{MagazineName}}.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
kitchen therapy with Rosie Birkett
Give salad the Jersey Royal treatment with Rosie's rustic new potato platter
PUB MENU The Barley Mow
Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark
BOLTHOLE Fort Road Hotel, Margate
Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia
COOK LIKE A LOCAL South Korea
Su Scott introduces the deep, complex flavours of this East Asian country
READY? SET MENU? GO!
Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow
Speedboat Bar SIGNATURE DISH
Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown
Coronation chicken cups
Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining
3 WAYS WITH Pickles
Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties
Keep it sweet
Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz
Cook with the season
That sweet spot between spring and summer brings with it some of the very best produce
