Recipe Method

Preheat the oven to 180˚C/160˚C Fan.

Remove the skin from the pork and set aside (feel free to make crackling with this). Slice the pork into equal size chunks. Season generously with salt.

Thinly slice the onion and finely chop the garlic.

Add a good splash of oil to a casserole dish, bring to a high heat and then sear the pork in batches until nicely coloured all over. Remove and set aside.

Reduce the heat to medium and add the onion. Cook for 5 minutes and then add the garlic, cumin, oregano and paprika. Stir well and continue to cook for 5 minutes.

Add the pork back to the pan and increase the heat slightly. Pour in the kombucha, enough stock to almost cover the pork and the bay leaves. Bring to a simmer, top with the lid and place in the oven for 20 minutes. Reduce the heat to 150˚C/130˚C Fan and continue to cook until the pork is tender. This will take at least 3 hours.

To make the salsa, halve and deseed the Guajillo chillies before toasting in a hot pan for a few minutes before adding to a bowl and covering with boiling water. Leave for at least 20 minutes. Roughly chop the tomatoes, garlic, fresh chilli and shallot. Roast in the oven at a high heat for 20 minutes. Drain the chillies and give them a light rinse in cold water. Place all the ingredients in a blender with a small bunch of coriander, vinegar, oil, salt and pepper. Blend and season to taste.

Once the pork is ready, remove the pork from the sauce with a slotted spoon and add to a bowl. Shred the pork. Reduce the sauce over a medium/high heat at the same time.

Add the pork to a dry frying pan over a medium/high heat. Allow the pork to crisp up in the pan as you also drizzle over some of the reduced sauce.

Serve the crispy shredded pork with tortillas, the Guajillo salsa, fresh coriander, lime wedges and anything else you fancy.