Mexican Pulled Pork - 4 Serves

Ingredients Included

800g Shoulder Pork
Mexican Paste
2 Oranges

Method

1. Marinate the pork – Rub the pork shoulder with Mexican paste, garlic, cumin, smoked paprika, salt, and pepper. Add the zest of one orange. Let it marinate for at least 30 mins (overnight is even better).

2. Brown the pork – Heat a heavy pot or Dutch oven with a drizzle of olive oil. Sear pork shoulder on all sides until golden.

3. 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.

4. 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.

5. 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