1.5kg pork shoulder, boneless
1 tsp paprika
1 tsp cumin
1 tsp chipotle flakes
1 tsp oregano
250g DENNY Brown Mushrooms
1 x DENNY Sweet and Sour Cook-In Sauce
2 onions, sliced into half moons
3 cloves, sliced
2 peaches, finely diced
¼ red onion, finely diced
Juice of 1 lime
½ red chilli, seeds removed and chopped
Handful fresh coriander, roughly chopped
mini flour tortillas
Preheat oven to 150˚C.
Slice pork shoulder into 2 or 3 manageable pieces. Combine all the spices together and rub the pork with the spice mix.
In a large casserole add the onions, garlic and DENNY Sweet and Sour Cook-In Sauce. Mix them well together. Place the pork on top and cover with the lid. Bake in the oven for about 4 hours until the pork easily shreds apart.
Remove from the oven and add the brown mushrooms. Return to the oven for 20 minutes and then set aside to cool.
To make the peach salsa - mix all the ingredients together in a small bowl.
When the pork is cool enough to handle, shred it using two forks.
Char the tortillas slightly over an open flame then assemble your tacos. Place the pork and mushroom mixture on each taco followed by a generous spoonful of salsa and then finally a few pickled onions.