A super way to serve pork is to slowly cooking until the meat is literally pulled off with a fork. So here we have Mexican pulled pork and Mexican-style of course means using the full force of Central American spices
Serving: 6 preparation time: 10 – 15 minutes. Cooking time: 4 to 6 hours on a high heat setting in the oven or 8 to 10 hours on a low heat in a slow cooker with additional time for resting.
- 1.6kg boneless pork shoulder joint. The rind and skin is removed.
- Prepared tacos or fajitas seasoning
- 400ml tomato passata sauce
- 1 orange- zest and juice OR 100ml orange juice
- 12 corn tortillas, tacos etc. for the sauce.
- Place the shoulder joint on a chopping board dry by patting it with a kitchen paper towel.
- Using a sharp kitchen knife, make several slashes over the joint.
- Rub in the taco or fajita seasoning especially getting the sauce into the cracks.
- Add the orange juice or zest and passata to the slow cooker and stir in well.
- Add the pork joint and spoon over the sauce. Cover and cook for between 4 and 6 hours on a high heat or between 8 and 10 hours on a low heat.
- When it’s done, pull the pork apart with two forks. You need to secure one side of the joint with a fork whilst you wield the other to pull the pork apart as in the photo.
- Serve the pork with extra sauce. Add to warmed up corn tortillas and flat breads. Drizzle with sour cream (full fat or otherwise), natural yogurt, guacamole and shredded white cabbage slaw.