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Pulled pork

  • Pork shoulder 1.3 kg
  • Paprika 60 g
  • Dried oregano 60 g
  • Salt 50 g
  • cider 500 ml

Coriander-mint salsa

  • Coriander 15 g
  • Mint Leaves 10 g
  • Jalapeño pepper 1 x
  • White Wine Vinegar 3 tbsp
  • Salt 1 tsp
  • Olive oil 5 tbsp
  • Garlic bulb 1 x
  • Cumin 1 tbsp

Before serving

  • Pineapple 1 x
  • Corncobs 2 x
  • Corn tortillas 20 x
  • 1/2 Red cabbage 1 x
  • Avocados 2 x
  • Limes 5 x
  1. 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.

  2. 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.

  3. 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.

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