About the Recipe
Ingredients
1 tsp olive oil
2 garlic cloves, crushed
1.5kg boneless pork shoulder, cut into 6-8 large chunks
1 tbsp salt
2 tsp ground black pepper
1/2 tbsp cayenne pepper
1 tsp cumin
Zest and juice of 1 orange
250ml chicken stock
Preparation
Heat the olive oil in a large pan over medium heat. Add the garlic and cook for 3-4 minutes until browned. Add the pork pieces in a single layer, then sprinkle on the salt, pepper, cayenne, cumin and orange zest. Pour in the orange juice and stock. (We use a large cast iron pot for extra flavour and a good seal - you can also chuck everything into a slow cooker at once and cook for 8 hours on low)
Reduce the heat to a low simmer, then cover and cook for about 2 hours, or until the pork is pull apart tender.
Using two forks, agree the pork pieces. There should be a mix of smaller shreds and larger chunks for texture.
Use tongs to remove the shredded pork from the pot and arrange in a single layer on a tray. (Use greaseproof paper on the tray to save sticking and losing bits of delicious pork).
Place under a hot grill for 8-12 minutes to brown and crisp up the pork. Keep an eye on it to make sure it doesn't burn. Toss the pork to combine.