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How to make Spicy pulled pork

Yield = 6
Prep time: 0:30
Cook time: 3:00
Total time: 3:30

Ingredients

  • 8 garlic cloves, crushed
  • 2 teaspoons MasterFoods® Smoked Paprika
  • 2 teaspoons dried oregano leaves
  • 2 teaspoons black peppercorns, crushed
  • 2 teaspoons ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried chilli flakes (optional)
  • 4 whole cloves
  • 1 cinnamon stick
  • 125ml (1/2 cup) lime juice
  • 80ml (1/3 cup) orange juice
  • 2kg boneless pork shoulder roast, rind removed, excess fat trimmed
  • Steamed rice, to serve
  • Tortillas, to serve
  • Salad, to serve

Cebolla en escabeche

  • 3 red onions, very thinly sliced
  • 125ml (1/2 cup) lime juice
  • 80ml (1/3 cup) orange juice
  • 1 teaspoon sea salt

Method

  • Step 1 Combine the garlic, paprika, oregano, pepper, cumin, allspice, coriander, chilli, cloves, cinnamon and combined juice in a large bowl. Season with salt. Add the pork and turn to coat. Cover and place in the fridge for 3 hours or overnight to marinate.
  • Step 2 Preheat oven to 160°C. Place pork and marinade in a large flameproof casserole dish. Loosely cover surface of pork with foil. Cover with lid. Roast, turning halfway through cooking and basting occasionally, for 3 hours or until pork is very tender. Set aside, covered, for 30 minutes to rest.
  • Step 3 Meanwhile, to make the cebolla en escabeche, place the onion in a large heatproof bowl and cover with boiling water. Set aside for 1 minute to soften. Refresh under cold water. Drain. Return to the bowl and stir in combined juice and salt. Set aside for 1 hour to develop the flavours. Drain.
  • Step 4 Transfer pork to a chopping board and use 2 forks to shred the meat, discarding any fat. Strain pan juices into a jug, allowing the fat to settle on top. Remove and discard fat. Transfer pork and pan juices to a large bowl. Toss to combine.
  • Step 5 Serve the pork with the cebolla en escabeche, tortillas and salad.