Mexican Pulled Pork

Preparation time
5 mins
Cooking time
360 mins
Difficulty
Easy
Serves
10 people
Meal course
Dinner
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Mexican Pulled Pork
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This is a festive feast that should be served to a crowd, just add your fave sides and it will easily feed 8 – 10 adults, even more as part of a Mexican Fiesta!

1 large Pork Shoulder, skin on – get the Butcher to bone it out and it should weigh roughly 3kgs when boned.

Dry Rub
6 dried Chipotle Chillis (go to Chili Mojo in Magill, see post HERE or Herbies Spices to get these)
1 whole bunch of Coriander – stalks, roots and leaves.
2 heaped tsp each of Ground Coriander, Dried Garlic flakes, Ground Ginger, whole Fennel Seeds, Ground Cumin, Salt
1 tsp Ground Cinnamon
3 heaped tsp Dried Oregano

  1. Put all the rub ingredients into a mini processor and whiz until it’s a fine rub or bash together in a mortar and pestle if you're a purist. Rub it all over the pork and leave it to marinate for at least 3 hours but preferably overnight.
  2. When ready to cook, preheat your oven to 160°c
  3. Place the pork, skin side up and any leftover rub into a heavy based baking tray or roasting dish (not glass!) and lay a sheet of baking paper over the skin then triple wrap really well with foil so no steam escapes and it stays super juicy. You don’t need to add any liquid as the pork will release all its juicy goodness. Cook for 6 hours
  4. After 6 hours, remove from the oven and unwrap. To cook the skin, take the pork out and peel the skin off, then set the pork meat aside, covered to rest. Turn your oven up to full whack and salt the skin well. Place the skin on a wire rack over a baking tray and roast until it’s super crispy (I also sometimes put it under the grill to give it one final blast). Pull the pork apart into large chunks and serve with the crispy skin and the collected meat juices poured all over it *** Serve with tortillas, a fresh cabbage and coriander salad, Avocado and sour cream with Jalapeños. Scrum Diddly!!!
  5. TIP: *** If the collected meat juices are super oily, just pour off as much oil as you can without losing the porky deliciousness before serving.

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