Mexican Pulled Pork Three Ways 🇲🇽

Meltingly tender shreds of pork smothered in a warm, tangy Mexican-style sauce can be achieved by the home cook with this recipe.  The meat is very slowly cooked in the oven, or you might want to use a slow cooker instead.  There should be a lot of sauce to go with it.  I don't very often cook a whole big chunk of meat but this feeds a crowd and can be served in multiple ways as suggested.  So read on.  Any leftover meat can be stored in an airtight container up to a few days and it also freezes well.  

Serves 6-8

INGREDIENTS

• 1.3kg / 2lb 13oz pork shoulder
• olive oil
• sea salt and freshly ground black pepper
• 2 large onions, peeled and finely chopped
• 4 cloves garlic, peeled and finely chopped
• 2 teaspoons cumin seeds, toasted to release flavour
• 3 teaspoons dry oregano
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• 400g / 14oz tinned tomatoes
• ¼ cup white vinegar
• 1 tablespoon brown sugar
• 400g / 14oz tinned black beans, rinsed and drained (optional)
• ¼ cup chopped coriander stems and roots, leaves reserved for garnishing

METHOD

1. Trim off excess fat and remove rind from the pork.  Season with salt and pepper, then rub all over with 2 tablespoons of oil.
2. Heat a large heavy based oven proof pot and brown the pork on all sides over high heat.  Use a pair of tongs to turn the meat around for even colouring.  Set aside.
3. In the same pot, reduce heat to medium low and add another 2 tablespoons of oil.  Sauté the onions and garlic together with cumin seeds, oregano, paprika and cayenne pepper for a few minutes until the onions are softened and lightly coloured.
4. Add the tomatoes and vinegar, scraping the bottom and side of the pot to incorporate any caramelised bits.
5. Add the chopped coriander stems and roots, then the pork, and any juices that have run out.  Top with hot water until half of the pork is submerged in the liquid.
6. Cover the pork with a piece of crumbled up baking paper to make a cartouche to keep the meat moist during slow cooking.  Put the lid on the pot and place it in a preheated 160°C/320°F oven for 3 hours, turning the pork over every hour. 
7. Remove the pot from the oven and let it rest for 10 minutes before transferring the pork to a platter.  The meat should be very tender and fall apart readily.
8. Stir in 1 tablespoon of brown sugar and 1 teaspoon of salt to the sauce in the pot.  Bring it to a boil, uncovered, over high heat and let it bubble for a few minutes until the sauce is slightly reduced and thickened.  Stir in black beans, if using.
9. Shred the pork into long strips using two forks.  Spoon sauce generously over the meat and garnish with coriander leaves.

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MEXICAN PULLED PORK SERVING SUGGESTIONS

Pulled Pork with Baked Sweet Potatoes

INGREDIENTS

• sweet potatoes
• olive oil
• sea salt
• shredded pulled pork
• sauce from pulled pork
• coriander leaves, for garnishing
• sour cream
• shredded cabbage (any colour) and shredded carrot

METHOD

1. Wash and dry sweet potatoes.  Brush lightly with olive oil.  Sprinkle salt on top to taste.  Place them on a baking tray lined with baking paper.  Bake in a preheated 200°C / 400°F oven for 40-50 minutes, depending on the size of the sweet potatoes, until crisp and very tender insider.  Cut into halves and arrange on plates.
2. In a saucepan, bring sauce from the pulled pork to a simmer.  Arrange shredded pulled pork over and around the sweet potatoes.  Spoon warm sauce over the meat.  Garnish with coriander leaves.  Serve with sour cream over shredded cabbage and carrot.

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Pulled Pork Sliders

INGREDIENTS

• brioche slider buns
• shredded pulled pork
• sauce from pulled pork
• mayonnaise
• shredded cabbage (any colour) and shredded carrot
• coriander leaves, for garnishing

METHOD

Split and lightly toast the brioche slider buns.  Warm up the sauce and shredded pulled pork in a saucepan.  Spread mayonnaise on one side of the buns, top with shredded cabbage and carrot.  Add the warmed shredded pulled pork and some sauce.  Garnish with coriander leaves.  Secure bun tops and serve.

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Pulled Pork Nachos

INGREDIENTS

• tortilla chips
• red onion, thinly sliced
• shredded pulled pork
• sauce from pulled pork
• shredded tasty cheese
• sour cream
• diced tomatoes
• coriander leaves
• sliced jalapeno peppers
• lime wedges

METHOD

In an ovenproof dish, ensemble the nachos by arranging the ingredients in layers - chips, shredded pork, onions, sauce and cheese.  Repeat as desired.  Bake in a preheated 200°C / 400°F oven for 8-10 minutes until the cheese is melted and bubbling.  Top with sour cream, diced tomatoes, jalapeño peppers and coriander leaves.  Serve with lime wedges.