I have been enjoying Mexican-inspired dishes quite a lot lately which encouraged me experiment with pulled or slow-cooked dishes. The recipe below is in both of those categories and is a canvas to customize to your taste.
I generally enjoy this Slow-Cooked Pulled Pork in a burrito with cheese, avocado and some salsa but it also goes wonderfully with some roasted pineapple and green salsa, or some black bean chili and rice.
If you cannot find pineapple juice, you can replace it with half lemon juice and half orange juice.
- 1 kg of pork shoulder
- 3 onions
- 1 garlic head
- 0.5 L of pineapple juice
- 0.5 L of orange juice
- 1 tbsp of paprika
- 1 tbsp of origano
- 1 tbsp of chili powder
- 0.5 cup of soy sauce
- Preheat your oven to 150°C (or 300°F).
- Slice the onions in two and separate the garlic cloves out of the garlic head.
- Add all the ingredients in a Dutch oven pot, cover and put in the oven.
- Cook it covered for two and a half hours then remove the lid and cook for 30 minutes more.
- Remove the meat from the sauce and let it rest for 5 to 10 minutes. At this point, you should be able to cut the pork with a fork or a spoon.
- During this time, blend the sauce and the onion. You can then reduce the sauce to your desired consistency.
- Finally shred the pork, and add it back into the sauce.