Maple Pulled Pork Tacos

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

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.