Name: Spicy pulled pork
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 1
Cuisine: american
Ingredients: 8 garlic cloves, crushed; 5.00 gm paprika; 2 tsp dried oregano leaves; 2 tsp black peppercorns, crushed; 5.00 gm ground cumin; 1 tsp ground allspice; 1 tsp ground coriander; 1/2 tsp 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; 3 red onions, very thinly sliced; 2.40 gm sea salt

Spicy pulled pork

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Prep Time:
30 minutes

Cook Time:
180 minutes

Total Time:
210 minutes

Flavorful Yucatan-style pork served with tangy pickled onions.

Ingredients:

8 garlic cloves, crushed
5.00 gm paprika
2 tsp dried oregano leaves
2 tsp black peppercorns, crushed
1 tsp ground allspice
1 tsp ground coriander
1/2 tsp 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
3 red onions, very thinly sliced

Instructions:

In a large bowl, mix together the garlic, paprika, oregano, pepper, cumin, allspice, coriander, chili, cloves, cinnamon, and juice. Season with salt, add the pork, coat well, cover, and refrigerate for at least 3 hours or overnight to marinate.
Preheat the oven to 160°C. Place the pork and marinade in a large flameproof casserole dish. Cover the pork with foil and the lid. Roast for 3 hours, turning halfway through and basting occasionally, until the pork is very tender. Let it rest covered for 30 minutes before serving.
For the cebolla en escabeche, soak the onion in a large heatproof bowl with boiling water for 1 minute to soften. Then, refresh under cold water, drain, and combine with the juice and salt. Let it sit for 1 hour to enhance the flavors, then drain.
Transfer the pork to a chopping board and shred it using 2 forks, removing any fat. Strain the pan juices into a jug, removing the fat that settles on top. Discard the fat. Combine the shredded pork with the pan juices in a large bowl and toss to mix well.
Present the pork alongside the tangy cebolla en escabeche, warm tortillas, and fresh salad for a delicious meal.

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