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¼ dried guajillo chilli
small handful fresh coriander, chopped
small handful chopped fresh coriander
1 tsp garlic granules
1 onion, chopped
1 red pepper, deseeded and chopped
1 red onion, thinly sliced
2 large vine tomatoes
4 vine tomatoes, quartered Tins, packets and jars 400g tin chopped tomatoes Cooking ingredients 1 tbsp balsamic vinegar salt and black pepper 50–75g/1¾–2⅔oz soft brown sugar (depending on how sweet you want it) 1 tbsp soft brown sugar 2 tsp caster sugar 100g/3½oz chipotle in adobo (see recipe tips, below) generous pinch dried oregano 3 tbsp red wine vinegar 2 tsp all-purpose seasoning sunflower oil, for frying (optional) 4 tbsp vegetable oil Baking and patisserie 10 nixtamalized corn tortillas (about 15cm/6in in diameter) Meat, fish and poultry 1kg/2lb 4oz pork shoulder, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fat
Recipe Tupork Shakur slow-cooked pork tacos
These spicy, succulent slow-cooked pork tacos are the kind of food you’ll always want more of. Comforting with a lift from the pickled pink onions and spicy salsa.
This recipe is based on the Tupork Shakur dish served at Homies on Donkeys in Walthamstow, London. It has been adapted to make it easier to cook in a domestic kitchen.
Recipe tips
You can find chipotle in adobo online and from specialist suppliers.
Tupork Shakur (slow-cooked pork tacos)
Persons
10
Prep Time
2 hours
Cook Time
2 hours
Total Time
4 hours
Ingredients
- For the pork
- 4 tbsp vegetable oil
- 1kg/2lb 4oz pork shoulder, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fat
- salt and black pepper
- For the pickled onions
- 3 tbsp red wine vinegar
- 2 tsp caster sugar
- generous pinch dried oregano
- 1 red onion, thinly sliced
- For the chipotle sauce
- 100g/3½oz chipotle in adobo (see recipe tips, below)
- 400g tin chopped tomatoes
- 2 large vine tomatoes
- 50–75g/1¾–2⅔oz soft brown sugar (depending on how sweet you want it)
- 1 tsp garlic granules
- 1 tbsp balsamic vinegar
- 2 tsp all-purpose seasoning
- For the spicy salsa
- 4 vine tomatoes, quartered
- 1 onion, chopped
- 1 red pepper, deseeded and chopped
- ¼ dried guajillo chilli
- small handful fresh coriander, chopped
- 1 tbsp soft brown sugar
- To serve
- 10 nixtamalized corn tortillas (about 15cm/6in in diameter)
- sunflower oil, for frying (optional)
- small handful chopped fresh coriander
Instructions
- Preheat the oven to 160C/140C Fan/Gas 3.
- For the pork, heat 2 tablespoons of the vegetable oil in a large, flameproof casserole over a high heat. Fry the pork in batches, cooking for a few minutes on each side until browned all over. Remove from the pan while you cook the rest of the meat, adding more oil as needed. Return all the pork to the casserole, cover with a lid and cook in the oven for 2½ hours, or until tender and falling apart (the fat in the meat should be sufficient to stop it drying out, but check after 30 minutes and add water if needed).
- Meanwhile, make the pickled onions. Mix the red wine vinegar, caster sugar and oregano in a bowl. Add the sliced onions and stir together. Allow to pickle for 1–2 hours, or longer if time allows.
- To make the chipotle sauce, place all the ingredients in a blender with some salt and whizz until smooth.
- Pour the chipotle sauce over the cooked pork, cover with a lid and cook in the oven for a further hour. Remove from the oven and allow to rest in the sauce.
- To make the salsa, increase the oven temperature to 200C/180C Fan/Gas 6. Place the tomatoes, onions and peppers in a roasting tray. Drizzle with a little oil and season with salt and pepper. Roast for 40 minutes, adding the dried chilli for the last 10 minutes of cooking. Remove from the oven and pick out the chilli. Place the dried chilli into a bowl and pour over boiling water to rehydrate for 10 minutes, then chop. Transfer the roasted vegetables into a blender, along with the rehydrated chilli, the coriander, 2 tablespoons water and a pinch of salt. Blend until smooth and season to taste.
- To serve, heat the tortillas over a flame for 1–2 minutes on each side until charred and starting to crisp. Alternatively, heat in a hot frying pan with a little sunflower oil. Pull the pork into strips using two forks.
- To assemble the tacos, top each tortilla with some chipotle pulled pork, then add salsa and pickled onions. Scatter over the fresh coriander and serve with extra salsa alongside (any leftover salsa can be kept in the fridge for up to 7 days).
Shopping List
Fruit and vegetables¼ dried guajillo chilli
small handful fresh coriander, chopped
small handful chopped fresh coriander
1 tsp garlic granules
1 onion, chopped
1 red pepper, deseeded and chopped
1 red onion, thinly sliced
2 large vine tomatoes
4 vine tomatoes, quartered Tins, packets and jars 400g tin chopped tomatoes Cooking ingredients 1 tbsp balsamic vinegar salt and black pepper 50–75g/1¾–2⅔oz soft brown sugar (depending on how sweet you want it) 1 tbsp soft brown sugar 2 tsp caster sugar 100g/3½oz chipotle in adobo (see recipe tips, below) generous pinch dried oregano 3 tbsp red wine vinegar 2 tsp all-purpose seasoning sunflower oil, for frying (optional) 4 tbsp vegetable oil Baking and patisserie 10 nixtamalized corn tortillas (about 15cm/6in in diameter) Meat, fish and poultry 1kg/2lb 4oz pork shoulder, deboned, skin removed and cut into 5cm/2in chunks, keeping plenty of fat
Notes
These spicy, succulent slow-cooked pork tacos are the kind of food you’ll always want more of. Comforting with a lift from the pickled pink onions and spicy salsa.
This recipe is based on the Tupork Shakur dish served at Homies on Donkeys in Walthamstow, London. It has been adapted to make it easier to cook in a domestic kitchen.
You can find chipotle in adobo online and from specialist suppliers.
April 3, 2025
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