Pulled pork hornado

Method

• step 1

  Put the pork in a large dish and pat dry with kitchen paper. Blend the garlic in a mini food processor with the cumin, coriander, paprika, butter, the juice of 1 lime and a good pinch of salt. Slather the spiced butter all over the meat of the pork, avoiding the skin. Cover and leave to marinate in the fridge overnight.

• step 2

  Remove the pork from the fridge an hour before cooking, to come to room temperature. Heat the oven to 240C/fan 220C/gas 9. Transfer the meat to a roasting tray, pour the beer in around the joint (not over it), cover with a double layer of foil and put into the oven. Reduce the temperature to 200C/fan 180C/gas 6 and cook for 2 hours.

• step 3

  Remove the pork from the oven, baste really well (again, avoiding the skin), re-cover and return to the oven for 1½-2 hours or until really tender.

• step 4

  Carefully cut and pull the skin from the pork using a pair of tongs to protect your fingers, leaving as much fat behind as possible – this will help the crackling crisp. Put the skin on a baking tray and put back in the oven, uncovered. Cook until it has turned into really crisp crackling.

• step 5

  Trim and discard any excess fat from the pork then remove from the tin, cover and rest for 20 minutes. Pour the juices from the tin into a jug and skim off any fat. Add the juices left to a small pan with 300ml of water and simmer until reduced slightly.

• step 6

  Using two forks, shred the pork and pour over ¹/2 of the reduced cooking juices. Squeeze over the remaining lime juice and season with salt. Toss together and transfer to a warmed serving dish. Serve immediately with the crackling, the remaining juices in a bowl, the lime wedges, chilli sauce and bread or rice.