Tattie Scone Taco, Pork Shoulder and Wild Garlic Chimichurri

Name: Tattie Scone Taco, Pork Shoulder and Wild Garlic Chimichurri
Total time: 4 h 30 min
Cuisine: British
Ingredients: 1 tbsp sea salt; 1 tbsp light brown sugar; 1 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp chilli flakes; 1 tsp fennel seeds; zest of 1 lime olive oil; 750 g boneless pork shoulder; 400 ml cider; 12 Tattie Scones (shop-bought); 1 recipe Wild Garlic Chimichurri; a few sprigs of coriander, leaves picked

Preparation info

Feeds
6

Difficulty
Easy
Ready in
4 hr 30

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

Now that you’ve learned how to make Tattie Scones, it’s time to turn them into tacos! This is a really fun way to use them, and it appears regularly on our specials board in the spring when wild garlic is in abundance.

Ingredients

1 tbsp sea salt
1 tbsp light brown sugar
1

Europe
United Kingdom
Lunch
Sandwich
Mediterranean
Scotland
Spring

Method

Preheat the oven to 160°C/140°C fan.
In a bowl, mix together the salt, brown sugar, smoked paprika, ground cumin, chilli flakes, fennel seeds, lime zest and a tablespoon of olive oil. Rub this paste all over the pork, then place it into