Spicy Pulled Pork

Spicy Pulled Pork


  • 8 Garlic Cloves, Crushed
  • 2 Teaspoons 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
  • 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

Coocking Method

First Of All 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. Then Cover And Place In The Fridge For 3 Hours Or Overnight To Marinate.
After This 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. Now Set Aside, Covered, For 30 Minutes To Rest.
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. Now Return To The Bowl And Stir In Combined Juice And Salt. Set Aside For 1 Hour To Develop The Flavours. Drain.
Then 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.
And Serve The Pork With The Cebolla En Escabeche, Tortillas And Salad.
Your Tastey Spicy Pulled Pork Is Ready.

Leave a Reply

Your email address will not be published. Required fields are marked *