Rated 5 out of 5 based on 3 votes
- 1.5 kg pork shoulder, bone in
- 4 Tbls olive oil
- 2 x onions, coarsely diced
- 3 tspn ground cumin
- 1 tspn chilli powder (more if you like it hot)
- 4 tspn oregano
- 1 tspn smoked paprika
- 1 x 400g tins of chopped tomatoes
- 1/4 cup lime juice
- 1/2 bunch fresh coriander, roughly chopped
- 1 x ripe avocado diced
- 1 x tomato (diced)
- 1 x capsicum, diced
- 1 x spring onion, diced
- 1/4 x lime, juiced
- 1 pinch salt and pepper
Rub the pork with 1⁄2 the oil and season well with salt and pepper.
Place a heavy based oven proof pot over medium high heat. Brown the meat on all sides until nicely coloured.
Remove pork and set aside, reduce the heat to medium low, add in the remaining oil, onion, garlic, cumin, oregano and cook until onions soften.
Add coriander, paprika, tomatoes and lime juice. Mix well and be sure to scrape the bottom of the pan.
Return pork and any meat juices to the pot. Cover and place in the oven at 160’c for 4 hours. (the meat should be abled to be pulled from the bone with two forks)
For the salsa, combine all the ingredients in a bowl and mix. The pork can be used for nachos, tacos or anything you like.
Serve and enjoy.
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Wow! Looks great!
Thanks Gillian Glad you liked the risotto
This looks delicious! I love pork and Mexican. Going to be trying this one very soon.