This juicy pork pairs perfectly with a corn and coriander salsa, a red cabbage slaw and some smashed avocado. Layer on tacos or tortillas and sprinkle with cheese.
A Dutch oven is best for this dish, as you can brown the meat and cook the onions on the stove and then place it all in the oven. If you don’t have a Dutch oven, just use a frying pan and then a large oven proof dish, with foil covering the pork.
Ingredients
1 medium sized pork shoulder
2 400gm cans tomatoes or 1 750ml jar of Passata
3 onions, diced
8 garlic cloves – crushed
2 tbs olive oil
4 tbs ground cumin
2 tbs sambal olek
3 tsp mild chili powder (or more if preferred)
1 tbs mild paprika
1 large handful fresh or 1 tbs dried oregano
2 tbs tomato paste
1 tbs salt
Method
- Preheat the oven to 160C. If pork is tied, remove the string. Brown the pork well on all sides with the olive oil on medium/high heat. Remove the pork from the pan.
- Fry the onions and garlic until soft.
- Mix together the tomatoes/passata, tomato paste, cumin, chili powder, sambal olek, paprika, oregano and salt and add to the onions and garlic. Put the pork in to the tomato mixture.
- Put the lid on, place in the oven for 3-4 hours. Spoon some of the tomato mixture over the pork to keep it moist – do this three or four times while the pork is cooking.
- Take the pork out of the oven, leave the lid on and rest for 15 minutes. After resting, use two forks to ‘pull’ the meat away from the bone. It should come straight off. Mix the pulled meat back into the remaining sauce and serve.
