Sophie Michell and Simon Rimmer served up tasty slow roasted pork tacos with watermelon pico de gallo and coriander crema on Sunday Brunch.

The ingredients are: Small corn tortillas to serve (cool chile company is best).

For the marinade: 3 to 4 kg boned pork shoulder, 3 tbsp. sea salt, 1 tbsp. of crushed peppercorns, 1 tbsp ancho chilli powder, 2 habanero chillies, seeds removed, sliced (they are extremely hot, beware!)

6 cloves garlic, 2 oranges, 2 limes, 1 small bunch marjoram, 1 cup of agave syrup and 2 cups water.

Pico de Gallo: 1kg watermelon, diced into 1cm cubes, 2 red onions, finely diced, 3 cucumbers, peeled and diced into 1cm cubes, juice 3 limes, 2 jalapenos finely chopped, 1 small handful of chopped coriander and sea salt and pepper.

For the coriander crema: 300ml sour cream, 50ml olive oil, 10 garlic cloves, 1 large handful of coriander, salt and pepper.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.