Spicy pulled pork

Spicy-pulled-pork

Prepare Time: 0:30 | Cook Time: 3:00 | Difficulty: CAPABLE COOKS

Based on the Yucatan dish cochinita pibil, this pork is delicious with cebolla en escabeche – pickled onions.

Ingredients

Cebolla en escabeche

Nutrition

Energy

3200kJ

Fat saturated

9.50g

Fat Total

27.00g

Carbohydrate sugars

g

Carbohydrate Total

64.00g

Dietary Fibre

4.50g

Protein

68.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  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.

  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.

  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.

  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.

  5. Serve the pork with the cebolla en escabeche, tortillas and salad.


Australian Good Taste – February 2013 , Page 44

Recipe by Katrina Woodman
Photography by Jeremy Simons

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