Pulled Pork Tortillas with La Chinata Smoked Paprika

• 1 tsp black pepper
• 1 tbsp of red wine vinegar
• 1 tbsp olive oil

For the Salsa:

• 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

Directions:

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 the pork with the spice mixture. Cover and marinate in the fridge for at least 4 hours or for up to 24 hours. Cover the pot with a lid and cook for 12 hours 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 juices from the pan. To make the fresh salsa, combine all the ingredients in a large bowl. Season to taste and gently toss. Heat tortillas following packet directions. Top tortillas with shredded pork, fresh tomato salsa, sour cream and fresh chopped parsley and serve.

*Pictures and recipe are from NETASA La Chinata.