PULLED PORK SHOUL­DER

Destiny - - Food -

PULLED PORK IS GREAT FOR FEED­ING A CROWD, BE­CAUSE YOU CAN STIR IT INTO PASTA OR SERVE IT ON ROLLS OR IN TACOS OR WRAPS. WHAT’S MORE, IT ONLY TAKES A FEW MIN­UTES OF PREPA­RA­TION: THE REST OF THE MAGIC HAP­PENS IN THE OVEN WITH­OUT YOUR IN­TER­VEN­TION.

Serves: 6-8

YOU WILL NEED:

15ml (1T) ground cumin

15ml (1T) ground co­rian­der 2kg bone­less pork shoul­der 5 spring onions, chopped

3cm piece fresh gin­ger, sliced 4 large cloves gar­lic, peeled 1 green chilli

60ml (4T) brown sugar

500ml (2 cups) ap­ple juice 250ml (1 cup) water

30ml (2T) olive oil

Salt and pep­per

METHOD:

1. Pre-heat the oven to 160°C.

2. Mix to­gether the cumin and co­rian­der, then rub all over the pork. Trans­fer the meat to a roast­ing dish. Add the spring onions, gin­ger, gar­lic, chilli, sugar, ap­ple juice and water.

3. Driz­zle the pork with the olive oil and sea­son to taste. Roast, un­cov­ered, for 4 hours or un­til the pork is fork-ten­der.

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