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Mexican-spiced pork roast
Mexican-spiced pork roast
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Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Try Curtis Stone's mouthwatering Mexican pork roast for a family feast.
Ingredients:
  • 1/2 tsp Brand Ground Chilli or chopped Brand Dried Chilli Flakes
  • 1/2 tsp Brand Ground Cumin Seeds
  • 1.80 gm salt
  • 1/2 tsp freshly ground black pepper
  • 550g Pork Easy Carve Shoulder Roast
  • 8 Burrito Tortillas
  • 200.00 gm Brand Long Grain White Rice
  • 1/2 tsp Brand Ground Coriander Seeds
  • 1/2 tsp freshly ground pepper
  • 375.00 gm water
  • 150 g of canned Brand Italian Diced Tomatoes
  • 2 tsp fine lime zest (from 1 lime)
  • 180g very thinly sliced drumhead cabbage
  • 20.00 ml coarsely chopped fresh coriander leaves
  • 42.00 gm fresh lime juice (from 1 lime)
Instructions:
  • Preheat your oven to 180C (160C fan-forced) with the rack in the center. Roast the pork.
  • Combine the chilli, cumin, salt, and pepper in a small bowl. Massage the spice mixture onto the pork, then drizzle with oil and transfer to a medium roasting pan.
  • Roast the pork at a high temperature for 45 minutes, then lower the heat and continue roasting for 2-2 1/2 hours until tender. Let the pork rest on a carving board for 10 minutes before serving.
  • Prepare the rice by heating oil in a saucepan over medium-high heat. Add the rice and sauté for 5 minutes until pale golden. Mix in coriander, salt, pepper, water, and tomatoes. Bring to a simmer, then cover and cook on medium-low heat for 20 minutes until the liquid is absorbed and the rice is tender. Let it stand covered for 10 minutes off the heat, then fluff with a fork and mix in lime zest.
  • When ready to serve, combine cabbage, fresh coriander, and lime juice in a large bowl. Season with salt and pepper to taste.
  • Place each tortilla in a hot pan for 30 seconds on each side until heated. Keep them warm by wrapping them in a clean tea towel as you go.
  • Slice the pork into 4 pieces using a large sharp knife and plate one piece per plate. Serve with rice, slaw, and tortillas. Divide the pork between the 2 tortillas per person.

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