Mexican pulled pork
( SERVES 10 )
Photo by Annabel Langbein Media
This recipe works for any bone-in pork roast weighing 3kg or more. Pork shoulder is the best cut to slow-cook as the intramuscular fat keeps it tender and sweet. You can slow-cook pork with all manner of flavours, such as a Moroccan rub, Cajun spices or a fennel, garlic and salt mix instead of the Mexican rub. Any leftovers are delicious in a bun with coleslaw or in a wrap with hoisin sauce. The Mexican rub keeps for weeks in a jar in the fridge and is a simple way to transform fish, chicken, pork and other meats.
|6 kgs||Pork, use up to 7kg, bone-in, forequarter or leg, skin scored|
|1 Tbsp||White vinegar|
- To make the Mexican rub, combine chillies, garlic, cumin, oregano and salt in a mortar and pestle or food processor and pound or whizz to a paste. Mix in pepper, lemon juice and olive oil. Rub the meat side of the pork with Mexican rub, leaving the skin side clean. Cover and allow to marinate overnight in the fridge if possible.
- When ready to cook, preheat oven to 250C. Place pork skin-side up in a roasting dish (do not use a glass baking dish or it might shatter when you add the water later) and brush the skin with vinegar. Roast until the skin starts to blister (about 40-50 minutes). Reduce oven temperature to 140C. Pour water around the base of the roasting dish and cook, uncovered, for about 8 hours. Test for doneness by pushing the meat with your finger - it should give way completely. Drain off and discard fat and liquid and allow meat to stand for 10-20 minutes.
- To serve, lift off crackling and with two forks pull the meat in loose shreds. Break up the crackling into chunks to serve on the side.
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