AIR FRYER PULLED PORK TACOS WITH MEXICAN CORN

SERVES 6 PREP 25 MINS COOK 3 HOURS

• 1.5kg pork shoulder • 2 x 30g packets taco spice mix • olive oil spray

• 375g jar Mexican salsa • ¼ cup chipotle in adobo sauce

• ½ cup chopped coriander, plus extra to garnish • 12 flour tortillas • pickled jalapenos, shredded iceberg lettuce, sour cream, lime wedges, hot sauce, to serve MEXICAN CORN

• 6 cobs fresh corn, husk removed

• 1 tbsp olive oil

• ½ cup mayonnaise

• 2 tbsp chipotle in adobo sauce

• 1 cup finely grated parmesan

1 Preheat air fryer to 150°C. Rub pork shoulder with spice mix. Spray with oil.

2 Transfer pork to air fryer basket. Cook 3 hours or until very tender when pierced with sharp knife (you’ll need to reset timer on air fryer a few times). Meat should shred easily with two forks when done.

Cover with foil. Rest 30 mins. Remove skin. Shred pork. Move to large bowl. Heat salsa and chipotle in microwave-safe bowl 30 secs to warm through. Stir in warm salsa, sauce and coriander. Keep warm.

3 MEXICAN CORN Meanwhile reheat air fryer to 200°C. Toss corn with oil. Arrange in basket. Cook 20 mins (you may need to do this in 2 batches). Meanwhile combine mayonnaise and sauce. Remove corn from basket using tongs and place on a chopping board. Cut each into thirds, spread sauce evenly over hot corn, then roll in parmesan.

4 Serve pulled pork with flour tortillas, jalapenos, lettuce, sour cream, corn, lime wedges and hot sauce. Garnish with extra coriander leaves.