Mexican Pulled Pork - 4 Serves
Ingredients Included
800g Shoulder Pork
Mexican Paste
2 Oranges
Method
-
Marinate the pork – Rub the pork shoulder with Mexican paste. Add the zest of one orange. Let it marinate for at least 30 mins (overnight is even better).
-
Brown the pork – Heat a heavy pot or Dutch oven with a drizzle of olive oil. Sear pork shoulder on all sides until golden.
-
Add the flavour base – Squeeze in the juice of both oranges, add stock, and bring to a simmer. Scrape up any caramelised bits from the pan.
-
Slow cook – Cover and cook on low heat for 3–4 hours (or 6–7 hours in a slow cooker) until the pork is fork-tender and pulls apart easily.
-
Shred & serve – Shred pork with two forks, toss it back through the sauce, and let it soak up all that smoky, citrusy flavour.
Serving ideas
-
Stuff into tacos with fresh coriander & pickled onions 🌮
-
Load onto nachos with cheese, guac, and sour cream 🧀🥑
-
Serve with rice bowls and charred corn 🌽
Mexican Spice Paste Ingredients: Allspice, Cayenne, Coriander, Garlic, Onion, Oregano, Paprika, Pepper, Salt, Vegetable Oil, Smoke Liquid, Garlic, Lemon Juice, Mustard Powder, Spanish Onion. May Contain Soy from Vegetable Oil
