The Composing Cook The Composing Cook
SPICY PULLED PORK
INGREDIENTS: For The Pork 3-4kg pork shoulder (1 large joint or 2 smaller ones) 1 onion 1 tablespoon chilli powder 100g brown sugar 4 cloves garlic 1 teaspoon dried oregano 2 teaspoons ground cumin 2 teaspoons salt a good grinding of black pepper 3 tablespoons oil For The Slurry 2 tablespoons cider vinegar 400 ml cold water 1 heaped tablespoon cornflour 4 tablespoons cold water To Serve 2-4 limes 12-16 flour tortillas Serves 6-8
Preheat your oven to 150°C fan 160°C gas. In a food processor add the onion, chilli powder, brown sugar, garlic, oregano, cumin, salt, black pepper, oil & vinegar. Blitz till you have a fine marinade. Place your pork joint(s) in a roasting dish and rub the marinade all over, covering the whole joint. Pour the water gently around the joint(s). Cover tightly with foil and roast in the oven for 5-6 hours. After 5 hours check to make sure the pork is fork tender. If it is not, cook for a further hour covered. Remove from the oven, place pork on a resting board for 15 minutes. In the meantime, make a slurry by mixing the cornflour with the water and you should end up with a milk like consistency (no lumps). Take the roasting tray with all the juices (if your tin is not gas friendly transfer the juices to a pan) and place it on your hob and turn the heat up until the juices start to bubble. Pour in the slurry and mix with a whisk until the juices thicken and you have a gravy like consistency. Simmer for a minute and then turn the gas off. Back to the pork joint(s), remove the fat and string (if yours had string) and using two forks, pull the meat apart. Pour the juices on the shredded pork and mix. This will ensure the meat stays extra tender. All you need to go with this is some flour tortillas and lime wedges.
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