Mexican Pulled Pork

Charmaine Lu -
  • 2.5kg pork shoulder joint
  • 1 sliced onion
  • 50g mixed parsley, coriander and oregano, chopped
  • 2 whole red chillies, pricked with a knife
  • 2 tsp each cumin and coriander seeds, crushed
  • 2 tbsp red wine vinegar
  • 250ml chicken stock
  • Preheat the oven to 150C. Lay the pork on a work surface and cut the skin and most of the fat away. Place the joint in a lined roasting tin and season well.
  • Spread the herbs, onion, chillies, vinegar, spices and stock on and around the pork. Cover with foil and seal well, then cook for 3 hours in the oven or until the pork is falling away. Remove the chillies and onion, and shred the meat between two forks, mixing with the pan juices. Serve in buns or wraps with all your favourite sides - perfect!
3 hrs 30 mins
2 serving