Spicy pulled pork

Recipes / Meat

Based on the Yucatan dish cochinita pibil, this pork is delicious with cebolla en escabeche – pickled onions.

Recipe «Spicy pulled pork» presented in category Recipes / Meat, to prepare this dish you will need no more 3:00 minutes. To make this dish at home by prescription from the author Gomer would need: 8 garlic cloves, crushed, 2 tsp smoked paprika, 2 tsp dried oregano leaves, 2 tsp black peppercorns, crushed, 2 tsp ground cumin , 1 tsp ground allspice, 1 tsp ground coriander, 1/2 tsp dried chilli flakes , 4 whole cloves, 1 cinnamon stick, 125ml lime juice, 80ml orange juice, 2kg boneless pork shoulder roast, rind removed, excess fat trimmed, Steamed rice, to serve, Tortillas, to serve, Salad, to serve.

Ingredients:

  • 8 garlic cloves, crushed 
  • 2 tsp smoked paprika 
  • 2 tsp dried oregano leaves 
  • 2 tsp black peppercorns, crushed 
  • 2 tsp ground cumin 
  • 1 tsp ground allspice 
  • 1 tsp ground coriander 
  • 1/2 tsp dried chilli flakes 
  • 4 whole cloves 
  • 1 cinnamon stick 
  • 125ml lime juice 
  • 80ml orange juice 
  • 2kg boneless pork shoulder roast, rind removed, excess fat trimmed 
  • Steamed rice, to serve 
  • Tortillas, to serve 
  • Salad, to serve 
  • 3 red onions, very thinly sliced 
  • 125ml lime juice 
  • 80ml orange juice 
  • 1 tsp sea salt 

Instructions

  1. Combine the garlic, paprika, oregano, pepper, cumin, allspice, coriander, chilli, cloves, cinnamon and combined juice in a large bowl. Season with salt. Add the pork and turn to coat. Cover and place in the fridge for 3 hours or overnight to marinate.
  2. Preheat oven to 160°C. Place pork and marinade in a large flameproof casserole dish. Loosely cover surface of pork with foil. Cover with lid. Roast, turning halfway through cooking and basting occasionally, for 3 hours or until pork is very tender. Set aside, covered, for 30 minutes to rest.
  3. Meanwhile, to make the cebolla en escabeche, place the onion in a large heatproof bowl and cover with boiling water. Set aside for 1 minute to soften. Refresh under cold water. Drain. Return to the bowl and stir in combined juice and salt. Set aside for 1 hour to develop the flavours. Drain.
  4. Transfer pork to a chopping board and use 2 forks to shred the meat, discarding any fat. Strain pan juices into a jug, allowing the fat to settle on top. Remove and discard fat. Transfer pork and pan juices to a large bowl. Toss to combine.
  5. Serve the pork with the cebolla en escabeche, tortillas and salad.