Maple Pulled Pork Tacos

For the pulled pork

• 500g pork shoulder
• 50ml teriyaki sauce
• 300ml chicken stock (or 1 cube with 300ml water)
• 35ml 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 onion powder

For the maple-pickled onions

• 2 red onions, finely sliced
• 150ml pure maple syrup (preferably amber syrup for its rich taste)
• 150ml white wine vinegar
• 2 cloves of garlic
• 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

To make 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.

To make 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.

Assembly

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.