Maple Madness: Savour the Sweet & Savoury Fusion with These Delectable Pulled Pork Tacos!

Ingredients 

 FOR THE PULLED PORK 

• 500g pork shoulder 
• 1/4 cup teriyaki sauce 
• 1/2 pint chicken stock 
• 1/8 cup pure maple syrup (preferably amber syrup for its rich taste) 
• 25g maple sugar 
• 10g fresh ginger, grated 
• 1 tsp garlic powder 
• 1 tsp paprika 
• 1 tsp onions powder 

FOR THE MAPLE-PICKLED ONIONS 

•  2 red onions, finely sliced 
• 1/4 pint pure maple syrup (preferably amber syrup for its rich taste) 
• 1/4 pint white wine vinegar 
• 2 garlic cloves 
• 6 whole black peppercorns 

FOR THE REST OF THE FILLING 

• 25 mini tortilla wraps 
• 1 green pepper, cut into cubes 
• 1 red pepper, cut into cubes 
• 2 tbsp fresh coriander 
• 3 tbsp sour cream 

Method: 

FOR THE PULLED PORK 

1. Place the pork shoulder in a slow cooker and pour all the ingredients over. Cook for 3-4 hours on low heat until the pork is fall-apart tender. 

 FOR THE MAPLE-PICKLED RED ONIONS 

1. Put the sliced red onions, garlic and black peppercorns into a large jar. 
2. In a pan, boil the maple syrup and white wine vinegar, then pour the mixture into the jar. 
3. Leave to pickle for at least 4 hours. 

 TO ASSEMBLE 

1. Put one tablespoon of maple-pulled pork into each tortilla, then top with pickled red onion and peppers. 
2. To finish, drizzle over some sour cream and sprinkle chopped coriander.