MOJO PORK TACOS WITH SWEET APPLE SLAW

Mojo Pork Tacos With Sweet Apple Slaw image

Provided by Guy Turland

Yield Serves 4-5

Number Of Ingredients 25

For the mojo marinade and pork loin:
1 large handful cilantro leaves, finely chopped
1 handful mint leaves, finely chopped
1/2 cup finely chopped parsley
1/2 cup fresh oregano leaves
8 garlic cloves, crushed (about 1/2 cup)
1 red chile, finely chopped (keep the seeds if you like it hot)
Zest and juice of 4 limes
Zest and juice of 2 oranges
Zest and juice of 2 lemons
1 teaspoon ground cumin
3/4 cup plus 3 tablespoons olive oil
1 (6 1/2-7-pound) pork loin
For the apple slaw:
2 green apples, coarsely grated
1/3 head red cabbage, coarsely grated
1 garlic clove, crushed
1 red chile, finely chopped (keep the seeds if you like it hot)
8 spring onions (scallions), finely sliced
1 handful cilantro, leaves picked
1 1/4 cups white wine vinegar or apple cider vinegar
For serving:
12 tortillas
1 teaspoon mixed dried herbs
3 avocados, sliced

Steps:

Marinate and cook the pork:
Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
Preheat the oven to 425°F.
Heat reserved 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143-149°F. Remove from the oven and rest for 10 minutes before slicing.
Make the slaw:
Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
To assemble:
Assembling a taco is a very personal thing so I'm not going to tell you how to make yours, but here's how I do mine:
I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there's no holding back. So get in there like a shot of tequila and make a mess!