Slow Cooked Pork, Pineapple and Sour Cream Tacos

Serves 4

1 tablespoon olive oil

750g pork scotch fillet

1 onion, diced

2 cloves garlic, crushed

3 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons smoked paprika

1 teaspoon allspice

2 bay leaves

400g can diced tomatoes

1/4 cup freshly squeezed orange juice

For serving:

8 flour tortillas, warmed

1/2 pineapple, finely diced

16 fresh coriander sprigs

1 x 200g tub Bulla Premium Sour Cream

8 lime wedge

1. Heat oil in a large heavy based saucepan, brown pork on all sides and remove. Add  onion, garlic, and spices to pan, cook until fragrant and onion is translucent, add pork back into the pan with tomatoes, orange juice and 1 cup of water. Cover and simmer for 2 hours,turning occasionally and topping up with more water if necessary.

2. Remove pork, and rest for 5 minutes before shredding with two forks, discarding fat.

3. Increase heat to medium and reduce sauce until very thick, stir in shredded pork.

4. Serve pork wrapped in tortillas with pineapple, coriander sprigs, a generous dollop of sour cream and a squeeze of lime juice.