Ingredients for the pork
- 2 kg of pork shoulder (boneless)
- 1 tablespoon of Paprika de la Vera Spicy
- 3 tablespoons ketchup
- 1 tablespoon dijon mustard
- 1 teaspoon coriander seeds
- 1 spoon of sugar
- 1 teaspoon salt
- 4 garlic cloves, minced
- 1 teaspoon black pepper
- 1 tablespoon of red wine vinegar
- 1 tablespoon of olive oil
For the tomato sauce
- 1/2 kilo of ripe and fresh tomatoes diced
- 1 small red onion
- 2 tablespoons minced fresh parsley
- 2 garlic cloves, minced
- 1/2 red pepper, diced
- 1/2 green pepper diced
- 1 green chili, minced
- 1 teaspoon of La Vera Spicy Paprika
- The juice of a lemon
- Salt and pepper to taste
The rest of the ingredients
- Hot tortillas for serving
- Soy sauce
- Chopped fresh parsley
Preparation
To make the marinade, we mix well the Smoked Paprika «La Chinata», the coriander, the black pepper, the sugar, the ketchup, the olive oil, the vinegar, the salt and the garlic with a mortar and a mixer / mixer. Place the pork in a large pot and spread the mixture well on all sides. We cover it and let it marinate in the refrigerator for at least 4 hours and at most 24 hours.
To cook it, we cover the pot with a lid and leave it in the oven (already preheated) at 100ºC for 12 hours.
We take the pork out of the pot and put it on a plate. We use two forks to slice the meat.
We moisten the meat with all the juice that remains in the pot.
To make the fresh tomato sauce, mix all the ingredients well in a large bowl and season it to taste.
We heat the tortillas following the instructions on the package and to finish, we top the minced pork, tomato sauce, soy sauce and chopped fresh parsley.
