Ingredients

For pulled pork

• 2 kg (4lb) pork shoulder (off-the bone)
• 1 tbsp La chinata hot smoked paprika
• 3 tbsp ketchup
• 1 tbsp Dijon mustard
• 1 tsp coriander seeds,
• 1 tbsp sugar
• 1 tsp sea salt
• 4 garlic coves, minced
• 1 tsp black pepper
• 1 tbsp of red wine vinegar
• 1 tbsp olive oil

For tomato sauce

• ½ kg fresh ripe tomato, cubed
• 1 small red onion
• 4 tbsp chopped fresh parsley
• 2 garlic cloves, minced
• ½ red pepper, cubed
• ½ green pepper cubed
• 1 green chili, minced
• 1 tsp La chinata hot smoked paprika
• juice of one lime
• salt, pepper to taste

The rest of ingredients

• Tortillas, warmed, for serving
• sour cream
• fresh parsley, chopped

Elaboration

To make the rub, combine La chinata smoked paprika, coriander, black pepper, sugar, ketchup, olive oil, vinegar, salt and garlic using a mortar and pestle or a blender. Mix well. Place the meat in a large pot and rub pork with spice mixture.

Cover and marinate in the fridge for at least 4 hours or for up to 24 hours. Cover the pot with  lid and cook for 12 hour  in a preheated 210° F (100°C ) oven. Remove the pork from the pot and place on a platter or board. Use 2 forks to shred the meat. Moisten the meat with the pan juices.

To make the fresh tomato salsa , combine all the ingredients in a large bowl. Season to taste and genly toss. Heat tortillas following packet directions. Top tortillas with shredded pork, fresh tomato salsa, sour cream and fresh chopped parsley and serve.