I surprised myself with this little number because I’m definitely not your biggest pork fan. I’m a chicken girl through and through who loves the odd huge steak – pork RARELY darkens the door of our kitchen.
But this idea struck me like a bolt from nowhere and I couldn’t get my mind off it. So like any good worker, I saw it through to completion… And BOY was it good!!!
Suffice it to say we’ve enjoyed pork several times since 🙂
I loooove spice so I used a good amount here, feel free to tone up or down as your palate wishes. Then enjoy the results with salad, in a tortilla, as a burger, or however you can think. Then take it up a notch with guacamole (delish!) or some grated beetroot and apple. The recipe feeds about 8 people so either have a glorious week of pulled-pork-many-ways, or cook to feed a crowd.
Pork it up!!
Mexican Pulled Pork
1.5kg(3.3lb) Pork Roast (I used the “Middle” cut, however you can also use shoulder or leg)
2 tsp ground coriander
1 tsp cinnamon
2 tsp chili powder
1/2 tsp cayenne pepper
2 tsp paprika (I use smoked, but you can substitute with sweet paprika if you like)
2 tsp dried oregano
1 tsp onion powder
2 tsp sea/himalayan salt
1 cup chicken stock – preferably homemade (if buying; ensure gluten free)
2 tbsp apple cider vinegar
1/2 x 400g(14oz) can chopped tomatoes
2 bay leaves
1 tbsp honey
1/2 tbsp hot sauce – optional
Add the coriander, cinnamon, chilli, cayenne, paprika, oregano, cinnamon, and salt to a small bowl and mix together well. Rub this all over the pork, massaging it well into every little corner and piece.
Place the pork on a large plate or bowl, cover and refrigerate for 3+ hours or overnight.
Place the pork in the slow cooker (along with any spice crumbs from the bowl) then pour in the stock, ACV, tomatoes, bay leaves, honey, and hot sauce (if using).
Whack it on high and cook for 5-6 hours (until it starts to fall apart when you pull at it with a fork) or low for 8-12 hours.
Remove the pork from the cooker and shred it (using two forks) – discard any bones and fat. Replace the meat back in the slow cooker and allow it to soak up the sauce for 20-30 mins.
Serve in lettuce wraps, tortillas (see my grain free recipe), in a bun, or on a salad.