Slow Cooked Mexican Pulled Pork
18 hours 20 minutes
Takes a long time but worth it in the end - leftover meat can be used for many other dishes.
6 people made this
Ingredients
Serves: 6
- 2- 3.5kg pork shoulder (best gotten from a butcher)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 jalapeño pepper
- 4 cloves garlic
- 2 onions
- 1 tablespoon chili flakes
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 1 tablespoon smoked paprika
- generous handful fresh oregano
- 1 can tomatoes
- 3/4 cup fresh or canned pineapple, chopped
- 1/2 cup pineapple juice
Directions
Preparation:20min ›
Cook:10hours ›
Extra time:8hours marinating ›
Ready in:18hours20min
- Sprinkle pork with salt and pepper.
- In a food processor, combine jalapeño, garlic, onions, spices, oregano, tomatoes, pineapple and pineapple juice.
- Pour over pork (you’ll use about 3/4 of the amount of sauce you use), making sure you coat the pork on all sides. Set the remainder of the sauce aside – you might need it later.
- Marinade pork overnight in the fridge.
- Preheat oven to 200 degrees C and place pork on a roasting dish covered with foil.
- Cook for 1 hour at 200 degrees C and then reduce oven temperature to 125 degrees C.
- Cook for 8-10 hours until the pork starts to fall apart. Remove pork from the slow cooker and shred the meat gently with two forks, spooning some of the cooking sauce over it.
- At this point, you can refrigerate the meat. When you are ready to eat it, reheat slowly in a saucepan, adding some of the reserved sauce.
- Serve on corn tortillas with condiments of your choice.
