Orange & oregano pulled pork

Method 1

Ingredients

2 onions, finely sliced

1½ kg pork shoulder joint

2 oranges, zested and juiced

2 bay leaves

small handful of thyme sprigs

1 tbsp dried oregano

1 tbsp sweet smoked paprika

2 garlic cloves, crushed

corn cobs, cooked rice and tortilla wraps (optional), to serve

For the chilli slaw

½ red cabbage, finely shredded

1 carrot, grated

3 spring onions or 1⁄2 small red onion, finely sliced

2 tbsp red wine vinegar

1 red chilli, finely shredded

2 tbsp olive oil

handful of coriander, finely chopped

STEP 1

Put the onions in the base of a slow cooker, or in a deep roasting tray, then add the pork on top. Pour over the orange juice, then sprinkle in the zest, bay, thyme, oregano, paprika, and add the garlic. Pour in 200ml water, or enough to cover the base of the tray or slow cooker until about 2cm deep. Cook on low for 8-10 hrs, or in the oven at 160C/140C fan/gas 3, covered in a double layer of foil, for 4-6 hrs, topping up with water as needed. The meat should be fall-apart tender. Scoop out the thyme and bay leaves, and discard.

STEP 2

Remove the pork and shred the meat using two forks, discarding any skin and excess fat. Keep some of the pork in larger chunks for those who prefer it, or shred into smaller pieces for little ones. Add a few spoonfuls of the cooking liquid over the meat.

STEP 3

Toss all the slaw ingredients together in a bowl with some seasoning. You can serve the slaw on the side or with the pork in wraps, alongside cooked rice and corn on the cob, if you like.

Method 2

Ingredients:

- 2-3 lbs pork shoulder or pork butt

- 1 orange, zested and juiced

- 2 tablespoons dried oregano

- 1 tablespoon olive oil

- Salt and pepper to taste

- 1 onion, chopped

- 3 cloves garlic, minced

- 1 cup chicken or vegetable broth

Instructions:

1. Preheat your oven to 300°F (150°C).

2. In a small bowl, mix together the orange zest, oregano, olive oil, salt, and pepper to create a paste.

3. Rub the paste all over the pork shoulder, making sure it’s evenly coated.

4. Heat a large oven-safe pot or dutch oven over medium-high heat.

5. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side.

6. Remove the pork from the pot and set it aside.

7. In the same pot, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.

8. Pour in the orange juice and broth, stirring to scrape up any browned bits from the bottom of the pot.

9. Return the pork shoulder to the pot, cover with a lid, and transfer to the preheated oven.

10. Cook for about 3-4 hours, or until the pork is tender and easily shreds with a fork.

11. Once cooked, remove the pork from the pot and shred it using two forks.

12. Return the shredded pork to the pot and mix it with the juices.

13. Serve the pulled pork on a sandwich, salad, or alongside your favorite side dishes. Enjoy!

Comments

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