This is a great way of beating off those takeaway blues, slow cooked pork shoulder with some Mexican inspired spices, once cooked, shred with a fork and serve in tortillas, absolutely perfect
Ingredients
For the spice paste
2 tsp of coriander seeds
2 tsp of black peppercorns
2 tsp cumin seeds
6 whole cloves
1 tsp of salt
1 tsp of turmeric
1 tsp of chilli powder
1 tsp of dried oregano
6 cloves of garlic finely grated
A good splash of fresh orange juice
A good splash of fresh lime juice
500g of Diced Pork Shoulder
For the pineapple salsa (optional)
A half of fresh pineapple, skinned and finely diced
1 red onion, peeled and finely diced
juice and Zest of 1 lime
Method
1. firstly make the paste by toasting the coriander seeds, peppercorns, cumin seeds, cloves in a dry pan over a medium heat, they will smell wonderfully aromatic, be careful not to burn them
2. Tip the spices into a food processor and blitz to a powder
3. Tip the ground spices into a bowl and add all the remaining paste ingredients
4. Add the pork, mix well and allow to marinade over night in the fridge
5. Heat your oven to 175c
6. Tip the marinated pork into an oven proof pan with a lid
7. Put the lid on and place into the oven for 3 hours
8. Mix the pineapple with the red onion and lime Zest and juice
9. Tip the pork onto a warm serving plate and shred with a fork
Your pork is ready to serve
This would be great with tortillas, fresh chopped coriander, shredded lettuce, lime wedges and of course the tangy pineapple salsa