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For a weeknight supper that’s ready in minutes, fold pieces of crispy pork into soft flour tortillas, along with sweet and charred spring onions, and a dollop of thick avocado crema.
Contains: milk, wheat.
What You Get
Slow-roasted pork shoulder
Avocado lime crema
What You'll Need
Trim the spring onions, and cut them lengthwise into halves or quarters, depending on size. Pick the cilantro leaves and toss the stems. Cut the lime into wedges for serving.
In a cast-iron skillet or ovenproof pan over medium-high heat, warm 3 tablespoons olive oil. Add the spring onions (it’s okay if they don’t totally fit, the tops will wilt down), and sear until they begin to char, 3 to 5 minutes. Flip the spring onions and sear on the other side, 2 to 3 minutes. Transfer to a board and season lightly with salt. When cool enough to handle, roughly chop.
Wipe out the pan, set it over medium heat, and warm 1 tablespoon oil. Add the slow-roasted pork shoulder, sprinkle generously with the adobo seasoning, season with salt, and cook, stirring occasionally, until crispy and warmed through, 5 minutes.
Meanwhile, to warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the tacos, place the tortillas on plates, and fill with the crispy pork shoulder and charred spring onions. Drizzle with the avocado crema, scatter with the cilantro leaves, and serve warm, with the lime wedges for squeezing.