Ingredients

• 1 large handful cilantro leaves, finely chopped
• 1 handful mint leaves, finely chopped
• 1/2 cup finely chopped parsley
• 1/2 cup fresh oregano leaves
• 8 garlic cloves, crushed (about 1/2 cup)
• 1 red chile, finely chopped (keep the seeds if you like it hot)
• Zest and juice of 4 limes
• Zest and juice of 2 oranges
• Zest and juice of 2 lemons
• 1 teaspoon ground cumin
• 3/4 cup plus 3 tablespoons olive oil
• 1 (6 1/2–7-pound) pork loin
• 2 green apples, coarsely grated
• 1/3 head red cabbage, coarsely grated
• 1 garlic clove, crushed
• 1 red chile, finely chopped (keep the seeds if you like it hot)
• 8 spring onions (scallions), finely sliced
• 1 handful cilantro, leaves picked
• 1 1/4 cups white wine vinegar or apple cider vinegar
• 12 tortillas
• 1 teaspoon mixed dried herbs
• 3 avocados, sliced

Instructions

1. Combine all of the marinade ingredients in a medium bowl, reserving 1 Tbsp. olive oil.
2. Put the pork loin in a large ziplock bag with the marinade, seal and massage the marinade into the pork. Put the bag in the fridge and marinate for at least 5 hours or overnight.
3. Preheat the oven to 425°F.
4. Heat reserved​ 1 Tbsp. oil in a large ovenproof frying pan over medium heat. Remove the pork from the bag and allow the excess marinade to drip away. Cook the pork, turning frequently, for 5 minutes, or until golden brown on all sides.
5. Put the pan in the oven and cook for 7 minutes, or until a thermometer inserted into the meat reads 143–149°F. Remove from the oven and rest for 10 minutes before slicing.
6. Make the slaw: Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
7. Put the apple, cabbage, garlic, chile, spring onion, and cilantro in a medium bowl. Pour over the vinegar, season with salt and pepper, and toss to combine.
8. To assemble: Assembling a taco is a very personal thing so I’m not going to tell you how to make yours, but here’s how I do mine: I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven. I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there’s no holding back. So get in there like a shot of tequila and make a mess!
9. Assembling a taco is a very personal thing so I’m not going to tell you how to make yours, but here’s how I do mine:
10. I preheat the oven to 350°F. I wrap my tortillas in foil with the dry herbs and stick them in the oven.
11. I get my warm tortilla, put down a layer of avocado slices, then a layer of pork, and then spoon on the epic slaw. I wrap it up and there’s no holding back. So get in there like a shot of tequila and make a mess!