Serves 6 – 8 people

Preheat the oven to 150°C fan.

Heat the olive oil in a large heavy-bottomed saucepan and brown the meat on all sides.
Once browned, add the beer and orange juice.

Cut the garlic bulb in half and add both unpeeled halves to the pan, along with the bay leaves, cinnamon stick, rosemary, oregano, chili flakes and salt and pepper.

Cover and cook in the preheated oven for 4 hours.

Meanwhile, make the pickled onions: Peel and finely slice the onions and put in a jar. Heat the vinegar, sugar, salt, fennel seeds and peppercorns in a saucepan until the sugar is dissolved and the liquid boiling. Take off the heat, pour over the onions and top up with a bit of water to cover. Set aside to pickle for 3 hours at room temperature (these will keep in the fridge for a month).

For the salsa: cut the pineapple into small cubes and mix with the remaining ingredients. Refrigerate until serving.

After 4 hours, remove the meat from the oven. Lift the meat into a tray and pull apart with two forks. Remove the aromatics from the juices in the saucepan. Mash the soft garlic cloves with a fork and put back in the pan, discard the other aromatics. Put the pulled meat back in the pan with the juices and stir so all the meat is soaking up some liquid.

Heat the tortillas before serving by toasting them on both sides for a couple of minutes in a very hot pan until blistering. Keep warm by wrapping them in a teatowel.

Put all the toppings, meat and tortillas on the table and have people build their own tacos. Serve with hot sauce, coriander and lime wedges.