That’s a wrap

Specially designed to get you closer to your cooking, NEFF’S Slide&hide® oven will make you fall in love with food all over again

When you choose NEFF’S Slide&hide® oven, you’re investing in much more than just another kitchen appliance. Along with a space-saving door that innovatively slides and hides under the oven cavity, it’s loaded with lots of smart features that will help you master your culinary creations and embrace your passion for cooking like never before.

For wonderfully succulent meats and fish, you’ll find a trusted companion in the oven’s Circotherm® function, which delivers superior heat distribution to evenly cook your dishes. It means you can look forward to perfectly tender results every time – and that’s just the start of what this intuitive oven can do.

With a Slide&hide® by your side, it really is like having an extra pair of hands in the kitchen! Why not give these delectable pork tacos a try and see for yourself? Made with tender, slowcooked pork and served with a zingy pineapple salsa, they’re sure to be a hit!

Pork tacos with pineapple salsa

MAKES 8 PREP 20 mins

COOK 4 hrs 30 mins EASY

4 dried ancho chillies

2 dried chipotle chillies

1 large white onion, roughly chopped 1 garlic bulb, cloves peeled

4 tomatoes, halved

1 tbsp olive oil

500ml chicken stock

1 tbsp sugar

2 oranges, juiced

1 tbsp oregano

1.7kg pork shoulder (approx.),

skin removed

For the pineapple salsa

250g pineapple, diced

2 jalapeño chillies, finely chopped

and seeds removed

1 small red onion, finely sliced

1 lime, zested and juiced small bunch of coriander, leaves picked For the tacos

8 tacos or soft tortillas chunky tomato salsa, soured cream

and guacamole, to serve

1 Heat the oven to Circotherm® 180C. Boil a kettle and place the dried chillies in a bowl. Pour over the boiling water and leave to soak for 20 mins. Put the onion, garlic, tomatoes, oil and a pinch of salt in a large roasting tin and give everything a good mix. Roast in the oven for 20 mins, until the vegetables start to blister slightly, then remove and tip into a blender along with the soaked chillies, chicken stock, sugar, orange juice and oregano. Blitz until smooth.

2 Lay the pork in the roasting tin and pour over the chilli and vegetable mixture. Seal tightly with foil and place in the oven, turning Circotherm® to 150C. Leave to cook for 3.5 hrs, checking and basting every hour or so. Once cooked, the meat should be soft enough to pull apart with two forks. Remove the foil and cook for a further 30 mins to brown the pork. Remove from the oven and leave to rest for 20 mins before shredding.

3 While the pork rests, mix together the pineapple salsa ingredients with a pinch of salt. Serve your shredded pork on tacos or soft tortillas with the salsa on top. For extra deliciousness, serve with a chunky tomato salsa, soured cream and guacamole.