This is a basic recipe for pulled pork – no bells or whistles, but a perfect place to start if you’ve never cooked it before. Pretty much the only thing you could do wrong here is rush. The pork will take at minimum 5 hours, but if it’s still not done then, you don’t want to be forced to take it out early. Plan ahead and stick it in the oven at lunchtime and you should be good to feed the family or crowds.
- 2kg - free-range boneless pork shoulder
- 2tsp - paprika
- 2tsp - mustard powder
- 2tsp - ground cinnamon
- 1tsp - sea salt
- Preheat the oven to 160 degrees Celsius.
- Mix the spices and salt together and then rub the skin of the pork with the spice mix until covered.
- Put the pork in a roasting dish with 1 cup of water, then cover with foil.
- Cook for approximately 5 hours until the pork easily falls apart when tugged on with a fork.
- Set aside for a few minutes, then shred the meat using two forks.
- Make pork tacos, as pictured, using corn or flour tortillas. I like to pan-fry the pork to crisp it up a little before putting in a tortilla with some sliced red onion and avocado. If you’re feeling fancy, make a pineapple or tomato salsa. You could also make a quick slaw by tossing thinly-sliced red cabbage with some creme-fraiche and lemon juice. For the kids, add a bowl of grated cheese and get them to put their own taco together.
- Cube sweet potato and pan-fry until crisp. Toss warmed pulled pork through the potato along with some baby spinach and top with a poached egg.
- Fill crispy sourdough rolls with warm pork, peppery rocket, sliced tomato and grilled halloumi.
- Use leftover pork and tortillas to make enchiladas, filled with pork and black beans, and topped with tomato salsa and a sprinkle of cheese.