This recipe was provided by our guest chef Sophie Michell.

Ingredients (Serves 15/20)

Small corn tortillas to serve (cool chile company is best)

Marinade

3 to 4 kg boned pork shoulder

3 tbsp. sea salt

1 tbsp. of crushed peppercorns

1 tbsp ancho chilli powder

2 habanero chillies, seeds removed, sliced (they are extremely hot, beware!)

6 cloves garlic

2 oranges

2 limes

1 small bunch marjoram

1 cup of agave syrup

2 cups water

Pico de Gallo

1kg watermelon, diced into 1cm cubes

2 red onions, finely diced

3 cucumbers, peeled and diced into 1cm cubes

juice 3 limes

2 jalapenos finely chopped

1 small handful of chopped coriander

sea salt and pepper

Coriander crema;

300ml sour cream

50ml olive oil

10 garlic cloves

1 large handful of coriander

salt and pepper

Method

1. Preheat the oven to 160C.

2. For the pork, mix the salt, pepper and ancho together, then slice the chillis and crush the garlic but keep in big pieces with skin on.

3. Rub the salt, pepper and ancho powder into the whole piece of pork. Take a roasting tray and place the chillies, garlic and marjoram on the bottom, then place the pork on top, then pour over the agave and then pour the water around the pork. Then squeeze the limes and oranges over too and chuck the squeezed shells of one of each in the pan too.

4. Cover in foil, then place in the oven. You want to roast it for as long as possible really, but a minimum of 4 hours. Baste it periodically and keep at least 5cm of water in the bottom.

5. When the pork is cooked, take it out of the oven and tray, then cool, reserving any liquid, chilli and garlic. When cool enough to handle, shred the pork and mix with the remaining juices, season and keep warm

6. For the Crema, take the garlic cloves and wrap in foil, roast until soft inside. Squeeze the flesh out, and place in a blender, then add the sour cream, oil and coriander. Season then blitz until smooth. Place in a squeezy bottle.

7. For the Pico de Gallo, dice and prep all the ingredients then mix well and season.

8. To serve heat up 2 mini corn tortillas, then add a spoonful of pork and top with some of the pico de gallo, then drizzle over some of the coriander crema (optional extra is lime wedge and or whole coriander leaves)