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If ever I find myself with no plans (or no money!) on a Saturday night, then I normally find myself having this conversation with my boyfriend, Will…
Me: “I want to cook something nice for tea tonight seeing as we’re not going out. What do you fancy?”
Will: (long pause – you’d think I’d asked him the meaning of life) “Umm…pulled pork!”
Me: “Really?! Again?!”
This recipe has become a staple in our house over the past few years, and it’s also Will’s favourite. In fact, I don’t know why I even bother asking him the question, as I already know the answer!
I’ve been experimenting with various different recipes for pulled pork over the years, and I think I’ve finally nailed it with this one. Whilst it takes ages to cook, you can literally chuck this in the oven at lunchtime and not worry about it until dinner, by which point it’s become a mound of sticky, spicy, melt in your mouth goodness that you can pile into a tortilla, top with guacamole and devour. In my opinion, it’s Saturday night perfection!
(Serves 2, with some spare)
About 300g diced pork shoulder
1 large red onion, roughly chopped
1 red chilli, finely chopped
2 cloves of garlic, crushed
1 heaped tbsp paprika, coriander and cumin
1 heaped tsp cinnamon and cayenne pepper
1 share size bottle of Coca-Cola
Salt and pepper
1. Preheat the oven to about 180 degrees.
2. Mix the chilli, garlic and all of the spices in a bowl. Roughly coat the chunks of pork in the spice mixture, and place in a large casserole pot (preferably with a lid – if not you can cover the pot with silver foil) along with the chopped onions.
3. Grate the zest of the lime over the pork, and then half and squeeze in the juice of one half. Pour in the Coca-Cola until the pork is just covered, then add a good pinch of salt and pepper to the mixture. Give everything a good stir.
4. Put the lid on and place the pot in the middle of the oven, for about 3 hours, checking halfway through. If the porks beginning to look a bit dry top it up with a bit more coke.
5. After 3 hours remove the pot from the oven, and transfer the pork, leaving the onions and leftover juice in the pot. Using two forks, shred the pork – it should come apart with hardly any effort!
You can serve the pork like this is you like, but I like to mix it with a few tablespoons of the leftover cooking juices and some of the onions from the pot, which makes it seriously tasty. The pork works really well with rice, salsa and salad, but my favourite way to eat it is wrapped in a tortilla with soured cream, grated cheese, refried beans and guacamole – Yum!