Ingredients
Pulled pork
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Pork shoulder 1.3 kg
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Paprika 60.0 g
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Dried oregano 60.0 g
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Salt 50.0 g
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cider 500.0 ml
Coriander-mint salsa
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Coriander 15.0 g
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Mint Leaves 10.0 g
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Jalapeño pepper 1.0 x
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White wine vinegar 3.0 tbsp
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Salt 1.0 tsp
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Olive oil 5.0 tbsp
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Garlic bulb 1.0 x
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Cumin 1.0 tbsp
Before serving
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Pineapple 1.0 x
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Corncobs 2.0 x
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Corn tortillas 20.0 x
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1/2 Red cabbage 1.0 x
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Avocados 2.0 x
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Limes 5.0 x
Preparation
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Pulled pork
- Rub the pork with the paprika, the oregano and the salt.
- Place on an oven tray. Add the cider to the tray, cover with parchment paper and tin foil and place into the oven for 2½ hours on low heat.
- Remove the foil and parchment and continue to cook for a further 30-40 minutes or until very tender.
- Remove the pork from the oven, cover with cling film and allow to rest for 10-15 minutes. Shred the pork.
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Coriander-mint salsa
- Finely chop the coriander, the mint leaves and the jalapeño pepper.
- Add vinegar, salt, cumin and olive oil. Grate the garlic on a zester, add to the salsa and stir well.
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Before serving
- Slice the pineapple and grill.
- Cook the corncobs and cut of the corn.
- Slice the cabbage in thin strips.
- Smash the avocados with a fork.
- Heat the tortillas.
- First, put some cabbage on the tortillas, then the pulled pork. Garnish with avocado and salsa. Serve with a lime wedge and grilled pineapple.
