2.5-3 kg pork shoulder/ collar, trimmed of visible fat and cut into 2 equal pieces
25 mini tortillas to serve
For the Yucatan marinade combine all ingredients together in a bowl.
Pour the marinade over the pork in large re-sealable plastic bag. Rub marinade all over pork, cover and refrigerate overnight.
Remove pork from refrigerator and marinade bag, place in large baking dish with the marinade juices, cover with foil and stand for 30 minutes to come to room temperature, meanwhile pre-heat the oven to 150°C.
Bake pork in the oven for around 3.5 hours, or until cooked through and pork is very tender.
Drain excess fat then shred pork with 2 forks and mix with sauce in baking dish. Serve shredded pork on tortillas with garnishes.
Suggested garnishes: Red onions, radish, avocado, sour cream, lime wedges and extra Cholula to serve
Allergens: Wheat, Milk