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Ultimate Pulled Pork



  • 1.5 kg Boneless Pork Shoulder
  • 1 head of Garlic
  • 3 tbsp Olive Oil
  • 2 whole White/Yellow onions; sliced
  • 1 Can Chopped Tomatoes
  • 2 tbsp Cumin Seeds
  • 2 Bay Leaves
  • 2 tbsp Chipotle Paste
  • 1 tbsp Smoked Paprika
  • 8 Dried Chillies (ancho, cascabel, etc)
  • 660 ml Beer (pilsner or lager or a mix of the two)

Zingy Slaw

  • 1/2 head Red Cabbage
  • 1 whole Red Onion; sliced
  • 1 whole Lemon (juice of)
  • Pinch Salt
  • 20 g Fresh Parsley (chopped)
  • 4 tbsp Red Wine Vinegar
  • 6 tbsp Extra Virgin Olive Oil

Mexican Salsa Verde Thing

  • 2 whole Shallots; diced
  • 2 whole Limes; juice of
  • 15 g Fresh coriander (leaves and stems; chopped)
  • 1 tbsp Minced jalapenos
  • 4 tbsp Spring Onions; finely chopped
  • 3 tbsp Extra Virgin Olive Oil
  • Pinch Salt


Pulled Pork

  • The day before cooking, season the pork shoulder all over with salt.
  • Preheat the oven to 160C. Slice the head of garlic in half crosswise. Set a large pot over medium high heat and add olive oil. When it begins to shimmer, add the pork shoulder and brown on all sides (you may need to cut the shoulder into pieces if the whole shoulder doesn't fit into the pot - in that case, do this stage in batches until all pieces are browned).
  • When the meat is browned on all sides, remove and set on a plate. Save about 1 tbsp of pork fat (discard the rest) and add the onions and garlic, stirring for about 15 minutes.
  • Add the tomatoes, cumin seeds, bay leaves, dried chillies, smoked paprika and chipotle paste. Stir until combined. Sit the pork on top of the mixture and pour beer into the pot until it comes about halfway up the pork. The peppers and onions should be entirely covered (they will burn otherwise).
  • Bring to a boil, then put the pot (uncovered) into the oven for 6 hours. Check the meat every hour and make sure the liquid comes at least halfway up the meat; if not, add more beer. When the pork is tender and falling apart, remove the meat to a bowl and shred with two forks.
  • Remove the bay leaves from the aromatic mixture. Put the mixture into a food processor or blender and blend, then strain through a sieve. Discard any solids. This is a delicious sauce to have with your pulled pork - have this with nachos, tortillas, or spoon it over your tacos. Or, mix it back in with the meat.

Zingy Slaw

  • Remove the cabbage core, and cut cabbage in half. Thinly slice the cabbage crosswise and place into a large bowl. Season with two big pinches of salt and set aside.
  • In a small bowl, toss sliced red onion with lemon juice and let it sit for 15-20 minutes.
  • After 15-20 minutes, discard any water the cabbage has given off and place in a bowl with the parsley and red onion. Dress with vinegar and olive oil. Add salt as needed.

Mexican Salsa Verde Thing

  • Combine shallot and lime juice in a small bowl. Let it sit for 15 minutes.
  • In a separate bowl, combine the coriander, jalapeno, spring onions, extra virgin olive oil and a generous pinch of salt.
  • Add the shallots and lime juice to the herby oil and stir. Add salt and lime juice if it needs it.