Mexican food has kept me sane this past decade as I’ve navigated the world of gluten and dairy free eating. Almost all mexican restaurants cater for us with corn and rice based options so it is not only a staple when I eat out, but makes its way into our weekly menu often.
I first tried a pulled pork recipe when the adorable Jamie Oliver demonstrated one on his cooking programs – I have no idea which program and have never been able to find the same recipe online since. Fortunately (I think) I have an exceptional memory for 3 things – 80′s rap lyrics, television jingles… and food. I tried it the next day and it has worked its way into my favourites because it’s just so flavoursome. It freezes well too, so you can make up as much as you can at once!
There’s a really simple key to this recipe and that’s the coriander root and stalk so make that your first, and most important mission. Next, hunt for a pork shoulder which is ON the bone for maximum flavour and moisture, but not essential if you have trouble finding this now trendy cut. Other options are a blade roast in beef or it works well with any other cheaper cut of meat.
- 2kg pork shoulder
- 1 bunch coriander complete with stalks and washed roots, keep aside some leaves for garnish
- 2 onions
- 1 large red or green capsicum (pepper) including all seeds and inside flesh
- 3 large tomatoes or 1 x 400g tin
- 1/2 head of garlic
- 3 teaspoons each of cumin & paprika (plus 2 tsp each kept aside)
- 1 x small chilli (add to taste)
- 1 teaspoon himalayan or sea salt
- 2 tsp olive oil
- 2 large zucchinis
- 2 large carrots
- 2 large stalks celery
- 250 grams red kidney beans soaked overnight or 1 x 400g tin, liquid drained
- Finely chop onion, coriander (roots, leaves and stalks), capsicum (seeds and flesh too), garlic and chilli
- Coat the pork with paprika and cumin
- Brown chopped ingredients in olive oil, along with any left over paprika and cumin
- Transfer most of the ingredients from the pan into a large pot or slow cooker
- Add pork to pan and brown edges, turning over until sealed
- Transfer pork to slow cooker and cover with water. Cook in a slow cooker for 6 hours or in a simmering pot for 3.
- Remove pork shoulder to a large board or plate. This bit is MESSY… and fun.
- Using 2 forks, peel pieces of the meat away from each other creating stringy meat as pictured.
- The meat now has a lot of surface area to absorb some extra spices. Add the pulled meat back to the pan and cook for a few minutes with the extra spices, turning constantly to coat the outside in extra flavour.
- Add meat back to main pot. Vegetables should be soft, liquid reduced to a sauce consistency. If too much water, remove some before adding meat.
- In tacos, burritos or your fave mexican wrapping
- On a bed of brown rice with guacamole and salsa
- With a tomato salsa, chunky chilli salsa, guacamole or corn salsa
- In an omelette
- On a burger bun
- In a smoothie. Just kidding. Don’t do this.