Ingredients
- pork shoulder 1.6kg, boneless, skin removed and cut into 3-inch cubes
Marinade
- cumin seeds 1 tbsp
- allspice berries 1 tbsp
- black peppercorns 1 tsp
- onion 1, roughly chopped
- garlic 10 cloves
- achiote paste 2 tbsp
- scotch bonnet 1-2, seeded and chopped
- oranges 4, juiced
- limes 3, juiced
- bay leaves 4
Pink onions
- red chilli 1, finely sliced
- red onion 1, finely sliced
- red wine vinegar 2 tbsp
To serve
- rice or tortillas
- coriander a bunch
Method
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Step 1
Heat a frying pan over a medium heat and add the cumin seeds, allspice and peppercorns.
-
Step 2
Toast for 2-3 minutes until fragrant. Tip into a mortar and grind to a powder with a pestle.
-
Step 3
Put the onion, garlic, achiote paste, scotch bonnet and 1 tsp sea salt into a food processor, along with the toasted spices, and whizz to a paste. Add the orange and lime juice and whizz again.
-
Step 4
Put the pork into a bowl, pour over the marinade, tear in the bay leaves, mix well and chill for at least 4 hours, but preferably overnight.
-
Step 5
Heat the oven to 170C/fan 150C/gas 3. Tip the pork and marinade into a large casserole, cover with a double layer of foil and a lid, and cook for 2 hours.
-
Step 6
Remove the lid and foil and cook for a further hour or until the meat is falling apart and the sauce has thickened.
-
Step 7
Toss the chilli, sliced red onion and red wine vinegar with a little salt and leave for 1 hour, tossing every now and again.
-
Step 8
Shred the pork into its sauce, and serve with rice or tortillas, pink onions and sprigs of coriander.
-
Step 9
To freeze, allow the shredded pork to cool completely, put portions into freezer bags and freeze.
-
Step 10
Defrost overnight in the fridge and reheat in a pan with a splash of water until piping hot.
Achiote paste is made from the Mexican annatto seed, giving a nutty taste and a bright red colour. It is available online at mexgrocer.co.uk, souschef.co.uk and amazon.co.uk
Nutritional Information
- Kcals 279
- Fat 9g
- Saturates 2.9g
- Carbs 5.7g
- Sugars 2.9g
- Fibre 1.3g
- Protein 43g
- Salt 1g
