1 TDS pork shoulder
1 medium onions, quartered
8 garlic cloves
1 orange, squeezed
1 can of coke
1 heaped tablespoon of confit mole

1 onion, diced
2 garlic cloves, minced
1 can of black beans, drained
500ml chicken stock

Half a pineapple, cut into large chunks
1 shallot, finely diced
2 jalapenos, finely diced
Lime juice to taste
About the Ingredients 

TDS Rolled Pork Shoulder
Our 100% Free Range Pork Shoulder has been deboned by hand and then rolled - perfect for slow cooking. The exterior fat creates serious flavour and of course crisps that make this the perfect addition to your tacos. 

Confit Mole 
Mole is a sauce of pre-Hispanic origin that survived the Spanish conquest and evolved into the rich and complex sauce we know today. In Mexico, virtually every region has its own mole recipe, which is why Mole has become the most traditional national dish. This recipe converts mole sauce into an appetiser format for spreading on practically anything.

Recipe: Pork carnitas w/ black beans & charred pineapple salsa. 

1. Remove the rind and roughly dice your Deli Soc pork shoulder. Season well, and sear in butter and oil. Add your confit mole, orange juice, and a can of coke along side quarters of onion, and whole garlic cloves. Simmer on low until the pork is very tender, around 2 hours. 

2. Make the beans by frying diced onion & garlic. Add drained black beans & chicken stock, simmer for 2 hours before roughly mashing. Keep the consistency quite loose when serving, you may need to loosen them with more water.

3. Cut up and cook pineapple on a griddle until starting to char & caramelise. Finely chop & mix through w/ finely diced jalapenos & lime juice. Season well. 

4. Shred and crisp up the pork shoulder on a griddle, & serve! 

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