Roast pork shoulder tacos with caper & almond sauce from Mexican Table: 100 Recipes, 12 Everyday Ingredients From the Heart of Mexico (page 166) by Thomasina Miers

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm potato salad with Mexican pickles; Warm rice with herbs & garlic

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rapeseed oil for mild olive oil, thyme leaves for Mexican oregano, and store-bought tomatillo salsa for this recipe's home-made salsa.

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