Imagine beautifully seasoned pork slow roasted into complete tenderness, shredded and pan-fried to golden, crispy perfection. Then stop drooling and start making!
SERVES: 10 - 12
TIME: 6 HOURS 30 MINUTES
INGREDIENTS
2kg Pork shoulder, skinless, boneless
2 1/2 tsp Salt
1 tsp Black pepper
1 Onion, chopped
1 Jalapeno, deseeded, chopped
4 Garlic cloves, minced
2 Oranges, juiced
RUB:
1 tbsp Dried oregano
2 tsp Ground cumin
1 tbsp Olive oil
FOR SERVING:
Tortillas
Sour Cream
Lime wedges
Onion, raw, chopped
Handful Fresh coriander
INSTRUCTIONS
Preheat an oven to 160C.
Using paper towels dry the pork shoulder and rub all over with salt and pepper.
Combine the Rub ingredients then rub all over the pork.
Place the pork in a dutch oven or oven friendly pan with lid, top with the onion, jalapeño, minced garlic and squeeze over the juice of the oranges.
Slowly Cook on low for 4 hours or until fork tender.
Pork should be tender enough to shred. Carefully remove from the oven and let cool slightly. Then shred using two forks.
Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly brown the other side, you don’t want to make it brown all over because then it’s too crispy, need tender juicy bits.
Remove pork from skillet. Repeat in batches to avoid crowding the pan.
Just before serving, drizzle over any leftover juices, serve hot stuffed in tortillas and top with your favourite taco toppings, we recommend sour cream, chopped onion, coriander and freshly squeezed lime.
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