Pulled Pork with Orange and Herbs

Charmaine Lu -
  • 2 sliced onions
  • 1.5kg pork shoulder joint
  • 2 oranges, zest and juice only
  • 2 bay leaves
  • 6 thyme sprigs
  • 1 tbsp dried oregano
  • 1 tbsp sweet paprika
  • 2 crushed garlic cloves
  • Tortillas, slaw and other sides, to serve
  • Add the onions to a deep roasting tray and add the pork on top. Pour over the fruit juice, then scatter with the orange zest, thyme, bay, paprika, oregano and garlic. Pour in 200ml water and cover with a double layer of foil. Cook on low for 5 hours at 160C, topping up with water if it gets dry. Remove the bay leaves and discard.
  • Remove the pork and shred with two forks, discarding the excess fat and skin. Stir in a few tbsp of the cooking liquid, mix well, then serve with slaw, tortillas and anything else you fancy.
5 hrs
6 serving