PULLED PORK & MANGO TACOS
- In a large cast iron pot heat 2 teaspoons of the oil over medium heat. Add the garlic and onion and season with salt and pepper. Cook until softened and lightly browned, about 5 minutes. Add the coriander, cumin, cinnamon and cayenne and cook until toasted, 1 minute more. Stir in the chopped mango, chicken stock, tomato sauce, honey and the vinegar. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 - 25 minutes.
- Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat under the cast iron pot to medium high and cook the sauce until thickened, about 5 minutes.
- Shred the pork with 2 forks into large chunks and return to the thickened sauce. Toss well to coat and simmer 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve in tacos or rolls with the accompaniments.
To substitute with dry mango:
Dry mango can be substituted for the fresh mango in the sauce. Pour 1/2 cup of boiling water over 150g dry mango and stand for 5 minutes, drain and chop into smaller pieces and use as per the recipe.