One of 2010 big successes was discovering how a slow cook or BBQ a joint of pork causing to melt dissolve into meat so soft a fork ( or even spoon) caused it to collapse tender strands. I tried this a few ways with
- a Jerk Seasoning eaten with wraps and salad
- with a five spice sauce delicious either in chinese pancakes or stuffed into char sui buns.
I was really keen to see how the slow-cooker would cook a whole joint of pork, combined with another great discovery of 2010 Chipoltes en adobo , a spicy Mexican chilli sauce. from Thomasina Miers.
The results were fantastic, a 1.5kg unrolled shoulder of pork with skin and fat left on, smeared all over with a mix a few tablespoons of Chipoltes en adobo ( mixed with equal parks balsamic vinegar and brown sugar)
I put the pork into the slow cooker on low for 6 hours this resulted in the softest mosit pork with minimum effort. If you don’t have a slow cooker putting the meat in a Le Cruset in the oven at 140deg or wrapped foil for 4 hours would have the same effect.
Once you are ready to serve the pork simply fork apart the meat ( including the fat/skin if you wish) and pour over the remaning juices pop under a medium grill for 15 minutes, you could skip this but it does give some extra sticky crunchy bits.
Serve in tortillas with salsa , sour cream ( or yogurt) A mix up with the vegebox saw our seasonal vegebox replaced with the fruits and veg options, with the first fresh tomatoes I have seen in months and avocados. I didn’t need more of an excuse to whip up a spicy salsa, equal amounts of red onions, avocado fresh tomatoes , fresh coriander , lime juice and garlic and fresh chilli. Otherwise delicious with a homemade coleslaw , cabbage carrots and onions