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
Now that makes me hungry. The pork shoulder in the freezer has just been removed.
mmm looks lovely! am quietly obsessing about this and regretting my very dull dinner 🙂
Oh, man, that looks good!! Can I use the recipe in the up and coming Wahaca book? It just looks so delicious! I’d really love to. Let me know if you think its ok. I am dying to get a pressure cooker. Carolyn at work has one and says they are the best things. Those tacos look totally delish. So pleased you’ve made the chipotles – they are the best aren’t they?
tommi xxx
Wow Tommi , of course you can , barely a recipe without your addictive chipoltes en adobo. I have sent longer in an email
B
Wow. This is what the slow cooker was designed for. Can’t wait to try it.
Those look like real corn tortillas! (not the horrible Old El Paso things in the supermarket). Where do you get them? I have a tortilla press but in addition to everything else that goes into making a meal like this, I rarely have the energy to make tortillas too.
just been and bought a slow cooker. pork on now! very excited about returning from the pub and having something to pick over 🙂
Looks amazing, am going to make this tomorrow. Quick question – how much vinegar and sugar did you use? Did you get much of a sauce from the meat at the end of the cooking from just adding the chipotles, vinegar and sugar? Thanks