Mexican Pull Apart Pork Recipe

If you haven’t seen or tried a slow cooked pulled pork recipe in the last few years you probably haven’t left the house or opened a new cook book in a long time. I ADORE slow-cooked meats and especially pork and lamb. The tougher the meat and the longer you cook it, the better it will be. I think a lot of people immediately shy away from words like slow-cooked because they think they will be tied to the stove or BBQ for the entire day keeping an eye on proceedings but this simply isn’t the case. Slow cooked meats are one of the easiest meals you can prepare. Set the oven to low, do a few quick preps to ensure plenty of flavour with a spice rub or a marinade and Walk Away and forgeddaboutit. In fact, it’s probably better to leave the house so you can’t smell that tantalising meat cooking away turning into sweet, sticky delicious-ness.

This pull apart pork is actually faster than most only taking 4 hours for a 2kg piece of meat to turn into melting, tender goodness. And the best way to eat this is to grab that delicious Mexican flavoured tender meat and stuff it into a tortilla with your favorite toppings. I’ve included a quick onion and cucumber pickle recipe which goes ah-mazingly well with this dish. Topped with a dollop of sour cream and you will have a happy tummy.

Ingredients

2 tbs olive oil
1 kg pork shoulder, boned, tied (mine was 2 kg – 4 hours to cook)
2 red capsicums, seeds removed, thinly sliced
395 jar salsa
300ml BBQ sauce
4 garlic cloves, finely chopped
2 tsp ground cumin
1/2 tsp cayenne
1 tsp dried oregano
12 flour tortillas, sour cream and lime wedges to serve

Quick Pickle

1/3 cup white wine vinegar
2 tsp caster sugar
1/2 red onion, thinly sliced
1/2 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced

Preheat the oven to 160C.

Heat oil in a large fry pan over medium-high heat and brown pork all over, season with salt and pepper.

Then transfer to a large casserole. Add capsicum, onion, salsa, BBQ sauce, garlic, spices and oregano and bring to the boil, basting pork in the sauce.

Then place a sheet of baking paper directly on top of the pork.

Cover with a lid and cook in the oven for 3 to 4 hours or until meat is very tender.

Meanwhile, to make the quick pickle, place vinegar, sugar and 1 tsp sea salt in a bowl and stir until sugar and salt dissolve. Add onion and cucumber, and stir to coat, then marinate in the fridge until ready to serve.

Remove string from pork and shred meat. Serve with tortillas, quick pickle, sour cream and lime wedges.

  

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Mexican Pull Apart Pork Recipe

Ingredients

• 2 tbs olive oil
• 1 kg pork shoulder, boned, tied (mine was 2 kg – 4 hours to cook)
• 2 red capsicums, seeds removed, thinly sliced
• 395 jar salsa
• 300ml BBQ sauce
• 4 garlic cloves, finely chopped
• 2 tsp ground cumin
• 1/2 tsp cayenne
• 1 tsp dried oregano
• 12 flour tortillas, sour cream and lime wedges to serve
• Quick Pickle
• 1/3 cup white wine vinegar
• 2 tsp caster sugar
• 1/2 red onion, thinly sliced
• 1/2 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced

Instructions

1. Preheat the oven to 160C.
2. Heat oil in a large fry pan over medium-high heat and brown pork all over, season with salt and pepper.
3. Then transfer to a large casserole. Add capsicum, onion, salsa, BBQ sauce, garlic, spices and oregano and bring to the boil, basting pork in the sauce.
4. Then place a sheet of baking paper directly on top of the pork.
5. Cover with a lid and cook in the oven for 3 to 4 hours or until meat is very tender.
6. Meanwhile, to make the quick pickle, place vinegar, sugar and 1 tsp sea salt in a bowl and stir until sugar and salt dissolve. Add onion and cucumber, and stir to coat, then marinate in the fridge until ready to serve.
7. Remove string from pork and shred meat. Serve with tortillas, quick pickle, sour cream and lime wedges.

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