INGREDIENTS

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 chili, 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 Tbsp fresh apple cider

  • 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 Pristine apples, coarsely grated

  • 1/3 head red cabbage, coarsely grated

  • 1 garlic clove, crushed

  • 1 red chili, 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

INSTRUCTIONS

Marinate and cook the pork:

  1. Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.

  2. 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.

  3. Preheat the oven to 425°F.

  4. 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.

  5. 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:

  1. Put the apple, cabbage, garlic, chili, 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 we’re not going to tell you how to make yours, but here’s how we do ours:

  1. Preheat the oven to 350°F.

  2. Wrap my tortillas in foil with the dry herbs and stick them in the oven.

  3. With a warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw.

  4. Wrap it up and there’s no holding back. So get in there like a shot of tequila and make a mess!

| Adapted from Epicurious/Guy Turland