MEXICAN PORK SALAD
800gm pork shoulder cut into 2cm strips
1 tbsp oil
2 cloves of fresh garlic crushed
2 tbsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tbsp dried oregano
1 tbsp chilli garlic paste
1 tsp pepper
1 tsp salt
1 tbsp brown sugar
1 tbsp white vinegar
430gm can of pineapple pieces
1 large onion
2 x large skewer sticks (if wooden soak for 1hr in water before using)
Preheat your oven to 180degrees.
Place all of the ingredients (except the onion) into a large bowl and mix well, massaging the pork with the ingredients.
Leave for 2hrs minimum or even overnight if you can.
Bring your pork out to sit for an hour and bring to room temp.
Grab a baking tray and line with baking paper.
Slice onion in half so you have a nice flat edge.
Pop onion flat edge down on the lined baking paper, and poke soaked skewer into the onion.
Thread the pork should strips onto your skewers, alternating with pineapple piece – depending how strong your skewers are you may need to do two kebab rows.
Place in oven on middle shelf for 60min- 90mins.
Remove and let rest for 10mins.
Now slice down the side, like your fave kebab shop would! It will fall into small pieces ready for you to pop into tacos, wraps or a salad bowl.