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Thursday, January 31, 2013

Mexican Pulled Pork

Little Boy loves the Mexican Pulled Pork from Margarita's at Dempsey so I decided to learn how to make it. I found a recipe HERE... and idiot-proofed it for me to manage.

You'll need 2 batches of spice mix (cumin, coriander, 5-spice powder and salt)

One batch of spice mix goes into a briny spice soak. Put more salt if you have more water. There should be enough salt to flavour the meat. The pork will absorb the salt so don't put too much either. Soak 2kgs of pork shoulder for at least 12 hours.

The second batch of spice mix is used as a spice rub. Rub throughly all over the meat.
Roast in the oven for 4 hours at 120 Deg Celsius (with fan on).

The roast should be easy to pull apart into shreds. Freshly out of the oven, it is moist and succulent. Tastes great with rice or on top of a toast. I forgot to take a photo so this photo is not mine... it's Kevin and Amanda's.

Reheated in the toaster oven, the shreds dry out and become a little crispy. It's different but just as good tossed with spaghetti, some chilli padi and spring onions.

On top of roti prata... with cheese. It's nicer with avocado but we ran out. 

This recipe takes a long time because the meat needs to sit for 12 hours in a briny spice soak, and then cook for 4 hours. But overall, it's still a fuss free recipe summarised into Soak. Rub. Roast. Pull apart. Quite hassle free because much of the cooking time requires no supervision at all. Just leave it to soak/roast and you can do other things.

1 comment:

Blur Ting said...

Looks good and smelled really good when I saw you cooking that day. Actually very fuss free. Great for busy people.